Meats

BEEF MEDALLIONS IN RED WINE SAUCE

This quick, rich entrée is terrific served over
buttered noodles.

• 1 1 1/2-pound beef tenderloin
• 4 tablespoons (1/2 stick) butter
• 4 large garlic cloves, chopped
• 3 large shallots, chopped (about 2/3 cup)
• 1 teaspoon dried thyme
• 1 tablespoon all purpose flour
• 2 cups canned beef broth
• 2 cups dry red wine

Cut tenderloin crosswise into 12 equal rounds. Pound
beef rounds to flatten to generous 1/4-inch-
thick medallions. Season lightly with salt and
pepper.
Melt 2 tablespoons butter in heavy large skillet over
medium-high heat. Working in batches, sauté
beef in skillet until brown on outside but
still pink in center, about
2 minutes per side. Transfer beef to plate. Add
remaining butter to same skillet. Add garlic, shallots
and thyme; sauté until tender, about 3
minutes. Add flour; stir
1 minute. Add broth and wine. Boil until sauce
thickens and is reduced to 1 1/4 cups, stirring
occasionally, about 12 minutes. Return beef and any
collected juices to sauce in skillet; heat
through, about 1 minute. Transfer beef to plates,
Spoon sauce over.

Serves 4.

Cajun Shrimp

Serves: 2
Work Time: 10 minutes
Total Time: 13 to 14 minutes

• 1 teaspoon paprika
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 2 teaspoons olive oil
• 1 garlic clove, crushed with side of chef's
  knife
  
• 12 extralarge shrimp (about 1/2 pound), shelled
  and deveined, with tail part of shell left
  on if you like
  

1. In cup, combine paprika, thyme, salt, red pepper,
and nutmeg.
2. In nonstick 10-inch skillet, heat olive oil over
medium-high heat until hot. Add garlic, cook
1 minute. Discard garlic. Add spice mixture
and cook 30 seconds, stirring constantly.
Add shrimp, stirring to coat evenly
with spices, and cook 2 to 3 minutes, until
shrimp turn opaque throughout, stirring
frequently.

Each serving: About 145 calories, 19 g protein, 2
g carbohydrate, 6 g total fat (1 g saturated),
142 mg cholesterol, 405 mg sodium.