« Coco Rice With Green Onions | Main | Braised Pork Shoulder »

Beef Medallions*

Active: 15 minutes
Total: 27 minutes

1 1/2-lb center-cut beef tenderloin, visible fat trimmed, strings removed if tied
1/4 tsp salt
1/4 tsp pepper
1 1/4 cups beef broth
1 Tbsp tomato paste
1 Tbsp quick-mixing flour
2 tsp dried thyme
1/2 cup dry Madeira wine
Browning and seasoning sauce, optional (such as Kitchen Bouquet or Gravy Master)
1 Tbsp stick butter
1 pkg (4 oz) wild mushrooms

Heat a large nonestick skillet over medium high heat. Add meat and brown well on all sides. Remove to a cutting board and cut crosswise in 4 equal portions. Season both sides of meat with salt and pepper.

Return meat to skillet and cook, turning once, 6 minutes or until an instant-read meat thermometer inserted in center of medallions registers 135F for medium-rare. Remove to a plate; cover loosely to keep warm.

Mix broth, tomato paste, flour and thyme; set aside. Add wine to skillet; boil 30 seconds. Add broth mixture and cook, stirring, 1-2 minutes until thickened. Stir in browning sauce, if using, a few drops at a time until sauce is desired color.

Meanwhile, melt butter in a separate skillet over medium-high heat. Add mushrooms and, stirring occasionally, cook 4 miutes or until browned. Stir into sauce. Serve with the meat.

Serves 4. Per serving: 360 cal, 38 g protein, 5 g carb, 1 g fiber, 16 g fat (7 g sat fat), 113 mg chol, 440 mg sodium

Womans Day 4/1/05