Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce

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, thyme and sage and serve with roasted Yukon Gold potatoes.
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