Beef Medallions in Red Wine Sauce

    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, saute 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; saute 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.
Serve with buttered noodles.