Beef Medallions In Red Wine Sauce

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 half the butter in heavy large skillet over medium-high heat. Working in batches, saute 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; 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. Heat through, about 1 minute. Transfer beef to plates. Spoon sauce over.