Beef Medallions with Curry Cream Sauce (African Curry)

Bring the beef medallions to room temperature. Pat the medallions dry with paper towels and season with salt and pepper. Brush with canola oil.

Heat a large fry pan over medium-high heat. When the pan is just smoking, add the beef medallions and cook, turning once, for 2 to 3 minutes per side for medium-rare, or until done to your liking. Transfer to a plate, cover loosely with aluminum foil and keep warm.

Set the pan over low heat, add the shallot and cook, stirring, until translucent, 2 to 3 minutes. Stir in the curry and cook for 1 minute. Add the wine and broth, increase the heat to medium-high and cook until the liquid is reduced by half, about 3 minutes. Stir in the cream and simmer until slightly thickened, about 1 minute. Season with salt.

Arrange the beef medallions on a platter or divide among warmed individual plates. Spoon the sauce over the top and serve immediately. Serves 2.

Adapted from a recipe by Williams-Sonoma.