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Posts: 337
Registered:
February 2004
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Beef Medallions with Rosemary Sauce
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Mon, 09 February 2004 00:18
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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
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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.
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[Updated on: Tue, 10 February 2004 18:56] by Moderator
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Posts: 337
Registered:
February 2004
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Posts: 213
Registered:
February 2004
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 Re: Beef Medallions with Rosemary Sauce
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Fri, 20 February 2004 19:01
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Not a big rosemary fan.
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Posts: 52
Location: Snohomish, WA
Registered:
February 2004
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 Re: Beef Medallions with Rosemary Sauce
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Fri, 04 June 2004 12:36
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Liked this one a lot. Was good!
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) 3 Vote(s)
