Instructions: Sprinkle medallions with salt, pepper and garlic. Pound Black Buck medallions with meat hammer until about 1/4" to 1/2" thick. Place saute-pan on burner; put in olive oil, get it hot. Place medallions in pan and sear one side; turn over and sear other side. Add mushrooms, tomatoes, onion, garlic, jalapeno, and cilantro. Continue cooking until meat reaches desired doneness. Remove meat from pan; place on warm platter. Drain grease. Place pan with veggies back on burner. Glaze pan with white and red wine. Add water. Add salt, to taste. Prepare Roux; add to pan to thicken juices to a medium consistency. Pour over the meat and serve.

Serves 4 people.

Roux: Mix to form a paste (roux):
1/2 cup butter, melted
3/4 cup flour

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