SAUTÉED BEEF TENDERLOIN SLICES WITH RED WINE SAUCE

SERVES 3 to 4

I really love this dish. It is quick, easy and makes a special presentation. You can use any cut of beef that is tender and fairly lean. I have even used well-trimmed chuck because it doesn’t get tough when cooked very quickly. But tenderloin is the first choice. This recipe also works well with leftover rare beef roast.

INGREDIENTS

1 cup all-purpose flour

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

1.5 pounds beef tenderloin, cut into 1/2-inch slices

2 tablespoons olive oil, more if needed

2 tablespoons butter, plus 1 tablespoon

1 tablespoon minced fresh garlic

1 cup dry red wine

Preheat oven to 200° F. Heat a large skillet over medium-high heat. Combine the flour, thyme, salt and pepper on a large plate. Dredge the beef slices in the flour mixture, shaking off the excess. Add the oil and butter to the skillet. Sauté the beef, in batches, until nicely browned, about 2 minutes per side. Place on a platter and keep warm in the oven. Continue until all the beef is sautéed.

Add the garlic to the pan, adding a little more oil if needed. Sauté about 1 minute. Add the wine. Bring to a boil and cook, scraping up the browned bits in the bottom of the pan, until reduced by one-third. Turn off heat and stir in the remaining tablespoon of butter. Serve immediately, spooning a little sauce over the meat slices.

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