Beef Medallions with Rosemary Sauce1 lb beef tenderloin, about 6" long1 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. |