Friday, February 12, 2010

Wok's For Dinner: Beef Medallions

This is a tasty meal that has turned out well every time I've made it. The recipe is for beef tenderloin, but I had a really small roast that I used and sliced into little "medallions" instead. I used the beef broth for dipping a slice of bread.

Beef Medallions

1 lb beef tenderloin, about 6 inches long
2 Tbsp margarine or butter
1/2 tsp cocoa
1/8 tsp salt
1 clove garlic, finely chopped
1/4 tsp dried rosemary leaves
1/2 cup beef broth

Cut beef tenderloin into thin slices. Heat 1 Tbsp margarine or butter in 10-inch skillet over medium-high heat. Saute' beef in margarine or butter over medium-high heat 4-5 minutes on each side, turning once, until brown and center is medium or medium rare (you can go well done if you prefer). Remove beef to warm platter; keep warm. Cook and stir remaining margarine or butter, cocoa, salt, garlic & rosemary in smae skillet until bubbly. Gradually stir in beef broth. Heat to boiling; boil and stir 1 minute. Serve over beef or on the side as au jus dipping sauce.

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