Ingredients:

  • 1.5 lbs (680g) beef tenderloin, cut into 1-inch thick medallions
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 1 cup (240ml) red wine
  • 1 cup (240ml) beef stock
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water

Instructions:

  1. Trim any excess fat from the tenderloin and cut it into 1-inch thick medallions. Pat dry and season generously with salt and black pepper.
  2. Heat a heavy-bottomed skillet over medium-high heat until hot. Add olive oil, then add garlic and thyme.
  3. Place medallions in the skillet, searing for 3-4 minutes on each side until a brown crust forms. Flip, add crushed garlic and thyme, and cook to desired doneness.
  4. Remove medallions from skillet, rest on a plate loosely covered with foil for 5-10 minutes.
  5. Deglaze the skillet with red wine, scraping up browned bits. Add beef stock and reduce by half over medium heat.
  6. Stir in butter and thicken sauce with cornstarch slurry if desired. Slice medallions, serve with sauce, and garnish with herbs.