Directions
1
Combine olive oil, 1 Tbsp. of garlic, thyme, rosemary, salt and pepper in a small bowl. Brush over medallions, coating completely. Set aside
2
Heat vegetable oil in a heavy pan over medium-high until a drop of water dances over the pan
3
Add medallions to pan in a single layer. Cook until browned, about 3 to 4 min
4
Flip medallions and cook until second side is browned and a meat thermometer registers 145°. Remove to a warm platter
5
Add 1 Tbsp. of butter to pan and reduce heat to medium-low. Cook until butter melts, about 30 seconds. Add the shallots and saute. until they are golden-brown, about 1 min
6
Add remaining garlic, thyme, bay leaf and red wine to pan. Bring to a boil, then reduce heat to a simmer. Cook until wine mixture is reduced by half
7
Add the chicken broth and bring to a boil. Reduce to a simmer and cook until liquid is reduced by half
8
Dip a small piece of bread in the sauce and taste, adjusting seasoning if necessary. Whisk in remaining butter until sauce is glossy and coats the back of a spoon
9
Divide the medallions between 8 dinner plates and drizzle with sauce
10
Serve immediately with Wellsley Farms Homestyle Mashed Potatoes and steamed Wellsley Farms Baby Carrots
