1. Cut beef medallions crosswise into 12 equal rounds. 2. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. 3. Season lightly with salt and pepper. 4. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. 5. Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side. 6. Transfer beef to plate. 7. Add remaining butter to same skillet. 8. Add garlic, onion and thyme to skillet and sauté until tender, about 3 minutes. 9. Add flour and stir 1 minute. 10. Add broth and wine. 11. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. 12. Return beef and any collected juices to sauce in skillet and heat through, about 1 minute. ---------------------------------------------------------------------------
Nutrition
Ingredients
