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Beef medallions in Red Wine Sauce Recipe

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This recipe for Beef medallions in Red Wine Sauce, by , is from The Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Guccione

Category:
Category:

Ingredients:  
Ingredients:  
1 11/2lb Beef Tenderloin
4 T (1/2 stick) Butter
4 Large Garlic cloves, chopped
3 Large Shallots, chopped (about 2/3 cup)
1 tsp. Dried Thyme
1 T All Purpose Flour
2 C Canned Beef Broth
2 C Dry Red Wine

Directions:
Directions:
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4" thick medallions. Season lightly with salt and pepper.

Melt 2 T of butter in a heavy large skillet over medium- high heat. Working in batched, saute beef in skillet until brown on outside but still pink in the center, about 2 minutes per side. Transfer beef to plate. add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 minutes. add flour; stir 1 minute. Add broth and wine. boil until sauce thickens and is reduced to 1 1/4 C, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute, Transfer beef to plates, spoon sauce over top.

Number Of Servings:
Number Of Servings:
4

 

 

 

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