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Beef Tenderloin w/Red Wine Sauce




Source of Recipe


by Kim/EDC, from Daily Recipe


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3515.1

List of Ingredients




1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine

Recipe



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; sauté 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 and spoon sauce over beef.

YIELD: 4 Servings