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Jenn
Senior Member

Posts: 337
Registered:
February 2004

Beef Medallions with Rosemary Sauce Mon, 09 February 2004 00:18
1 lb beef tenderloin, about 6" long
1 Tbsp butter
1 Tbsp butter
1/2 tsp cocoa
1/8 tsp salt
1 clove garlic, finely chopped
1 tsp chopped fresh or 1/4 tsp dried rosemary leaves
1/4 cup dry red wine or beef broth

Cut beef tenderloin into 3/4" slices. Heat 1 Tbsp butter in skillet over medium-high heat. Saute beef in margarine over medium high heat until browned, turning once.

Cook and stir 1 Tbsp butter, the cocoa, salt, garlic, and rosemary in the same skillet until bubbly. Gradually stir in the wine. Heat to boiling; boil and stir 1 minute.

To Freeze: Freeze beef and sauce together in a freezer safe container.

To Reheat: Reheat from frozen in a saucepan until sauce is hot and bubbly and meat is desired doneness.

[Updated on: Tue, 10 February 2004 18:56] by Moderator

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Beef Medallions with Rosemary Sauce Tue, 10 February 2004 23:21
I really liked this one! Remember to make extra sauce. I think we 8x the sauce for this recipe.

[Updated on: Tue, 10 February 2004 23:22]

      
tessar
Senior Member

Posts: 213
Registered:
February 2004

  Re: Beef Medallions with Rosemary Sauce Fri, 20 February 2004 19:01
Not a big rosemary fan.
      
Chris
Member

Posts: 52
Location: Snohomish, WA
Registered:
February 2004

   
  Re: Beef Medallions with Rosemary Sauce Fri, 04 June 2004 12:36
Liked this one a lot. Was good!
      
    
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