Cut tenderloin into 3/4 to 1-inch pieces. Pound beef rounds to flatten to generous 3/8″ to 1/2″ thick medallions. Season lightly with salt and pepper. Set aside.

Add two tablespoons butter to a saucepan. Add onions and thyme; sauté until tender, about 3 minutes. Add garlic and saute for a few seconds longer. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to about one cup stirring occasionally about 13 minutes at a good simmer.

After the sauce has simmered about five minutes, melt 1 tablespoon butter and olive oil in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on the outside but still pink in center, about two to three minutes on the first side. Watch for juice to develop on the top side, then turn and continue to cook to desired temperatuare, anywhere from 30 seconds up to a minute or two. Transfer beef to plate.

Add sauce to the hot skillet, whisking. You’ll notice it slightly thickens as it’s added. Don’t bring to a boil, just gently reheat; Add any juices from the resting beef and stir in.

Arrange medallions on a plate, add a little sauce, sprinkle with parsley if desired.

Note: If desired, if beef is wrapped in bacon, it may be chopped and added to the pan the sauce will cook in. Cook until rendered and just crispy. Remove bacon and proceed with the recipe using the bacon drippings plus enough butter to make two tablespoons. Sprinkle reserved bacon over the top of the finished dish.

Nutrition: based on 1/4 pound of beef, calories 421; Total Fat 25 g 38 %; Saturated Fat 11 g 54 %;  Monounsaturated Fat 10 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 118 mg 39 %; Sodium 369 mg 15 %; Potassium 492 mg 14 %; Total Carbohydrate 5 g 2 %; Dietary Fiber 0 g 1 %; Sugars 1 g; Protein 33 g 67 %; Vitamin A 5 %; Vitamin C 3 %; Calcium 4 %; Iron 14 %