A delightful dish of tender beef medallions paired with a rich mushroom and wine reduction sauce.
Cut the beef tenderloin into equal portions and flatten each piece to about 1/4 inch thickness using a mallet.
Flattening the beef ensures even cooking and a tender texture.
Season the beef with salt and freshly ground black pepper.
Seasoning the beef just before cooking enhances its natural flavors.
Heat a tablespoon of butter in a skillet over medium-high heat.
Using unsalted butter allows you to control the saltiness of the dish.
Cook the beef in the skillet until browned on both sides, about 2 minutes per side. Remove and keep warm.
Avoid overcrowding the skillet to ensure proper browning.
Add the remaining butter to the skillet and sauté the mushrooms and shallots until tender.
Stir occasionally to prevent sticking and ensure even cooking.
Sprinkle the sugar over the mixture and cook until caramelized.
Caramelizing the sugar adds a depth of flavor to the sauce.
Add the vinegar, garlic, thyme, rosemary, and flour, stirring to combine.
Mixing the flour thoroughly prevents lumps in the sauce.
Pour in the beef broth and red wine, bringing the mixture to a boil.
Allow the liquid to reduce for a concentrated flavor.
Return the beef to the skillet and heat through for about 1 minute.
Reheating the beef in the sauce ensures it absorbs the flavors.
Serve the beef medallions topped with the mushroom wine reduction sauce.
Garnish with fresh herbs for an elegant presentation.
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