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Ingredients

• 2 large shallots, chopped
• 1 cup Zinfandel or other full-bodied red wine
• 2 cups beef stock
• 2 Tbs. plus 1/2 cup panko bread crumbs or
  other coarse dried bread crumbs
• 1 tsp. unsalted butter
• 3 Tbs. chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh thyme
• 1 Tbs. chopped fresh sage
• 1 egg white
• 4 filets mignons, trimmed, each 5 oz. and 1 1/4
  inches thick
• Salt and freshly ground pepper, to taste

Description

A Rich-tasting But Low-fat Version Of A Restaurant-style Dish, These Beef Medallions Are Coated With A Crumb Mixture Made From Panko, Coarse Dried Bread Crumbs Used In Japanese Cooking. If You Like, Garnish The Plates With Tiny Bouquets Of Fresh Parsley,

Williams-Sonoma