| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Main dish | 4 | Servnigs | |
INGREDIENTS
| 1 | Beef, 1 1/2-lb tenderloin | |
| 4 | T | 1/2 stick butter |
| 4 | Garlic cloves, chopped | |
| 3 | Shallots, chopped about 2/3 | |
| cup | ||
| 1 | t | Dried thyme |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 699
Calories From Fat: 470
Total Fat: 52.4g
Cholesterol: 223.3mg
Sodium: 571.2mg
Potassium: 807mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 46.7g