Beef Medallions And Mushrooms In Red Wine Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (10 -12 ounce) beef tenderloin or 1 (10 -12 ounce) beef medallions
• coarse salt
• fresh coarse ground black pepper
• 2 -3 tablespoons butter
• 1 -2 large shallot, minced (about 1/3 cup)
• 3/4 cup sliced mushrooms
• 1/2 tablespoon sugar
• 1/2 tablespoon red wine vinegar
• 2 large garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 tablespoon flour
• 3/4 cup beef broth
• 3/4 cup good quality dry red wine

Recipe

• 1 start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
• 2 season with the salt and pepper.
• 3 in a medium skillet, melt a tablespooon of butter over med-high heat.
• 4 add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
• 5 after browning remove each tenderloin from pan and keep warm.
• 6 add remaining butter to skillet, and when melted, add mushrooms and shallots.
• 7 saute until tender, about 10 minutes. sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
• 8 add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
• 9 add broth and wine, and bring to a boil.
• 10 cook until liquid is thickened and reduced to about 1/2 cup.
• 11 return beef to the pan, and heat through, about 1 minute.
• 12 arrange beef on plate and spoon sauce and mushrooms over.