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Ingredients
- 1 1/2 lb beef tenderloin
- 4 Tbsp. butter
- 4 lrg garlic cloves minced
- 3 lrg shallots (about 2/3 c.) minced
- 1 tsp dry thyme
- 1 Tbsp. all purpose flour
- 2 c. canned beef broth
- 2 c. dry red wine
Directions
- Cut tenderloin crosswise into 12 equal rounds. Lb. beef rounds to flatten to generous 1/4 inch thick medalloins. Season lightly with salt and pepper. Heat 2 tablspoons butter in heavy large skillet over medium-high heat. Working in batches, saute/fry beef in skillet till brown on outside but still pink in center, about 2 min per side. Transfer beef to plate. Add in remaining butter to sam skillet. Add in garlic, shallots and thyme; saute/fry till tender, about 3 min. Add in flour; stir 1 minute. Add in broth and wine. Boil till sauce thickens and is reduced to 1 1/4 c., stirring occasionally, about 12 min. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates. Sppon sauce over.
- Serves 4.
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