In a heavy-bottom sauté pan, melt butter over medium-high heat. Season medallions lightly with salt and pepper and dust in flour, shaking off all excess. Sauté in butter until golden brown on each side, but do not burn the butter. Move the medallions over to one side of the skillet then add shallots, garlic, green onions and mushrooms. Sauté 2-3 minutes or until vegetables are wilted. Add red wine to deglaze pan and reduce to 1/4 cup. Add beef consommé, bring to a rolling boil and reduce to approximately 1 cup, turning beef occasionally. Season sauce with salt and pepper. For a varied flavor, I often use Louisiana fruit to finish the dish, such as fig preserves or Louisiana kumquats.