The only people who are ever interested in revival are evangelicals, and a good way of testing the quality of a man’s evangelicalism is his interest in revival. The institutional people do not often talk about revival. They try sometimes to pay lip-service to it but they do not believe in it… The true evangelical, on the other hand, is always longing for an outpouring of the Spirit, and the great evangelical reawakenings have always been a result of an effusion of the Holy Spirit. The evangelical by nature is tremendously interested in revival.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Beef	4	Servnigs

INGREDIENTS

1		Beef (1 1/2-lb) tenderloin
4	tb	(1/2 stick) butter
4	lg	Garlic cloves, chopped
3	lg	Shallots, chopped (about 2/3 cup)
1	ts	Dried thyme
1	tb	All purpose flour
2	c	Canned beef broth
2	c	Dry red wine

INSTRUCTIONS

This quick, rich entree is terrific served over buttered noodles.
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten
to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
Working in batches, saute beef in skillet until brown on outside but still
pink in 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 cups, 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.
Bon Appetit March 1996
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 21, 1998

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