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Beef tenderloin: 1½ lb Salt: as directed Black pepper, freshly ground: as directed
Red Wine Sauce: |
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Cut the tenderloin crosswise into 12 equal rounds. Pound the rounds to flatten to generous ¼-inch- thick medallions. Season lightly with salt and pepper.
Melt 2 tablespoons of the butter in a large heavy skillet over medium-high heat. Working in batches, sauté the pounded beef in the skillet until brown on the outside, but still pink in the center, about 2 minutes per side. Transfer the beef to a warming plate. Add the remaining 2 tablespoons butter to the same skillet. Add the garlic, shallots and thyme and sauté until tender, about 3 minutes. Add the flour and cook, stirring, for one or two minutes. Add the beef stock and the wine. Bring to a boil and cook until the sauce thickens and is reduced to 1¼ cups, stirring occasionally, about 12 minutes. Return the beef and any collected juices to the sauce in the skillet. Heat through, about 1 minute. Transfer the beef to serving plates and spoon sauce over, or serve the sauce on the side. Note: Very good served over buttered noodles. |