Recipe ingredients and directions:
6 ounces beef tenderloin, cut to medallions
1 teaspoon garlic, minced
2 ounces tomatoes, peeled, seeded and chopped
2 ounces Demi glace
1 teaspoon tarragon
Saute the beef in the clarified buter to the desired doneness. Keep
warm under tented foil. Saute the garlic in butter just to release
its aroma. Add the tomato and demi glace. Let the mixture reduce
slightly. Add the tarragon and adjust the seasoning to taste.
Serve the sauce on the medalions.
Category: Beef Veal Recipes