Ingredients

• 1 1 1/2-pound beef tenderloin
• 4 tablespoons (1/2 stick) butter
• 4 large garlic cloves, chopped
• 3 large shallots, chopped (about 2/3 cup)
• 1 teaspoon dried thyme
• 1 tablespoon all purpose flour
• 2 cups canned beef broth
• 2 cups dry red wine

Instructions

1. 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.
2. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté 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; sauté until tender, about 3 minutes. Add flour; 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.