Beef Medallions in Red Wine Sauce

This quick, rich entrée is terrific served over baked squash (acorn, butternut or spaghetti squash). In less than 30 minutes you can serve this restaurant quality meal that is rich in protein and nutritious. If serving with baked squash put that in the oven before doing any other preparation.

Ingredients:
One 1 1/2-pound beef tenderloin
Non-stick spray
1 tablespoon unsalted 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

Directions:
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.

Generously spray a heavy large skillet with non-stick spray. 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. Tent loosely with foil.

Add 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.