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
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
This Recipe for Beef Medallions In Red Wine Sauce *Jb is one of thousands in the Recipes-to-go Beef Cookbook.
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
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Health food makes me sick. |
| Calvin Trillin |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
This is a recipe for Beef Medallions In Red Wine Sauce *Jb from the recipe cookbook of Recipes-to-go (Beef)
He was a very valiant man who first adventured on eating oysters. |
| James I |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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
Beef Medallions In Red Wine Sauce *Jb Recipe brought to you by Recipes To-Go