| 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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