beef-medallions-in-red-wine-sauce-1550.json

{
    "directions": [
        "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, saut\u00e9 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; saut\u00e9 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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beef",
        "Saut\u00e9",
        "Valentine's Day",
        "Rhode Island"
    ],
    "title": "Beef Medallions in Red Wine Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/beef-medallions-in-red-wine-sauce-1550"
}