Beef Medallions And Mushrooms In Red Wine Sauce

Directions

1. 1
   Start by cutting the tenderloin into 6 equal pieces, then flatten each piece using a mallet or heavy weight until each piece is 1/4 inch thick.
2. 2
   Season with the salt and pepper.
3. 3
   In a medium skillet, melt a tablespooon of butter over med-high heat.
4. 4
   Add the beef, in batches if necessary, and saute until outside is brown but inside is still very pink, about 2 minutes on each side.
5. 5
   After browning remove each tenderloin from pan and keep warm.
6. 6
   Add remaining butter to skillet, and when melted, add mushrooms and shallots.
7. 7
   Saute until tender, about 10 minutes. Sprinkle the sugar over the mixture, and cook until deep brown, about 4 minutes longer.
8. 8
   Add vinegar, garlic, herbs, and flour and stir one minute, until liquid is absorbed.
9. 9
   Add broth and wine, and bring to a boil.
10. 10
    Cook until liquid is thickened and reduced to about 1/2 cup.
11. 11
    Return beef to the pan, and heat through, about 1 minute.
12. 12
    Arrange beef on plate and spoon sauce and mushrooms over.