4 Beef tenderloin medallions of 4 to 5 centimeters thick
salt and pepper, for marinating steaks
4 tablespoons butter
2 tablespoons of shallots, minced
1 teaspoon of flour
1/2 Cup red wine
1/2 tablespoon of concentrate or meat sauce
1/4 teaspoon salt
1/16 teaspoon pepper.
Are pickled with salt and pepper medallions. Left aside. In a pan put 2 tablespoons of butter. Medallions are added and cooked until golden brown on both sides and edges. They move to a hot pan while preparing the sauce.
Add the rest of the butter to the skillet, Add the shallots and cook some 2 to 3 minutes. It is added and stirred the flour. Cooked ones 30 seconds. Add the red wine and cooked ones 30 seconds. Add the juice of meat, Salt, pepper, stirred and cooked by 45 to 60 more seconds. Withdraws the fire sauce and poured over the medallions to serve immediately.
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