Serve these tasty beef medallions with lots of crusty French bread so you can sop up every drop of the rosemary sauce.
Oxmoor House JANUARY 2003
Sprinkle steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add steaks; cook 8 minutes, turning every 2 minutes. Transfer beef to a serving platter; cover and keep warm.
Reduce heat to medium-low; add rosemary, shallot, and garlic to pan. Cook, stirring constantly, 30 seconds. Add wine and broth; bring to a boil over high heat. Cook, stirring often, 10 minutes or until reduced to 1/3 cup. Remove from heat; stir in butter.
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