**Beef Medallions In Red Wine Sauce *Jb Recipe**

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Beef Medallions In Red Wine Sauce *Jb Ingredients

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

A Recipe for
Beef Medallions In Red Wine Sauce *Jb

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Fish, to taste right, must swim three times - in water, in butter, and in wine.
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This is a recipe for Beef Medallions In Red Wine Sauce *Jb from the recipe cookbook of Recipes-to-go (Beef)

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”
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Beef Medallions In Red Wine Sauce *Jb

The hard part about being a bartender is figuring out who is drunk and who is just stupid.
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Beef Medallions In Red Wine Sauce *Jb Directions

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

Serves: 4

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