Recipe by Charlotte J
Due to the lack of recipes for beef medallions on this site and the fact that I bought 4 on sell last night I'm posting this from Cooks Recipes.
Top Review by COREprojects
I had to use extra flour to thicken it and still didn't get a consistency that I liked so I served it over potatoes to soak it up. The flavor wasn't anything amazing either, just thyme, but that may be attributed to my cheap red wine. These things may all simply be situational, so I'll try it again when I have good wine left. Thanks for the recipe though! <3 There aren't many for beef medallions on zaar!
- 1 (1 1/2 lb) beef medallions
- salt & freshly ground black pepper
- 4 tablespoons butter, divided use
- 4 large garlic cloves, finely minced
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 2 cups beef broth
- 2 cups dry red wine
Directions See How It's Made
- Cut beef medallions 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, cook 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, onion and thyme to skillet and sauté until tender, about 3 minutes.
- Add flour and 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 and heat through, about 1 minute.