Medallions of Beef with Red Wine Reduction

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 to 1 1/2 pounds beef tenderloin or tenderised top sirloin

3 tablespoons butter, divided

1 tablespoon olive oil

1/2 small onion, finely minced

1/4 teaspoon dried thyme

2 large garlic cloves, chopped

1 tablespoon all-purpose flour

2 cups beef broth or 1 cup beef, one cup chicken

100g or more of champignons/button mushrooms (can sub your favorite mild or nutty mushroom here)

1 cup dry red wine

Directions

Cut tenderloin into 3/4 to 1-inch pieces. Pound beef rounds to flatten to generous 3/8″ to 1/2″ thick medallions. Season lightly with salt and pepper. Set aside. if using top sirloin make sure to tenderise and let rest before proceeding.

Add two tablespoons butter to a saucepan. Add onions and thyme; sauté until tender, about 3 minutes. Add garlic and saute for a few seconds longer. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to about one cup stirring occasionally about 13 minutes at a good simmer. Add mushrooms for 2 minutes and then reserve.

After the sauce has simmered about five minutes, melt 1 tablespoon butter and olive oil in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on the outside but still pink in center, about two to three minutes on the first side. Add back the mushrooms. Watch for juice to develop on the top side, then turn and continue to cook to desired temperatuare, anywhere from 30 seconds up to a minute or two. Transfer beef to plate.

Add sauce to the hot skillet, whisking. You’ll notice it slightly thickens as it’s added. Don’t bring to a boil, just gently reheat; Add any juices from the resting beef and stir in.

Arrange medallions on a plate, add a little sauce, sprinkle with parsley if desired.

Note: If desired, if beef is wrapped in bacon, it may be chopped and added to the pan the sauce will cook in. Cook until rendered and just crispy. Remove bacon and proceed with the recipe using the bacon drippings plus enough butter to make two tablespoons. Sprinkle reserved bacon over the top of the finished dish.

Nutrition: based on 1/4 pound of beef, calories 421; Total Fat 25 g 38 %; Saturated Fat 11 g 54 %; Monounsaturated Fat 10 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 118 mg 39 %; Sodium 369 mg 15 %; Potassium 492 mg 14 %; Total Carbohydrate 5 g 2 %; Dietary Fiber 0 g 1 %; Sugars 1 g; Protein 33 g 67 %; Vitamin A 5 %; Vitamin C 3 %; Calcium 4 %; Iron 14 %

Notes

chanterelles are perfect in this one, sweat mushrooms in a dry pan first and add in the final 2 minutes of the sauce coming together