Beef Medallions In Red Wine Sauce - cooking recipe

Ingredients

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

Preparation

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 saute 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.