Recipe - Medallions Of Beef

6 ounce Beef tenderloin
Clarified butter; as needed
1 teaspoon Garlic; minced
2 ounce Tomatoes, peeled; seeded and
2 ounce Demi glace
1 teaspoon Fresh tarragon; chopped

Recipe by: Culinary Institute of America The New Professional 1. Saute
the beef in the clarified butter to the desired doneness.
Keep the beef warm. 2. Saute the garlic in clarified butter to release
its aroma. 3. Add the tomato and demiglace. Let the mixture reduce
slightly. 4. Add the tarragon and adjust the seasoning to taste. 5. Serve
the sauce on the medallions.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini