This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beef Medallions In Red Wine Sauce
- add review
- #63581
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound beef tenderloin
4 tablespoons butter
4 cloves garlic, chopped
3 large shallots, chopped
1 teaspoon dried thyme
1 tablespoon all-purpose flour
2 cups canned beef broth
2 cups dry red wine
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 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.
added by
esme44
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments