Beef Tenderloins with French Onion Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons butter or stick margarine, divided |
2 cups thinly sliced onion |
3 cups cremini or button mush-room caps, halved (about 1/2 pound) |
2/3 cup water |
1 (10 1/2-ounce) can beef consomme |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground black pepper |
1/8 teaspoon garlic powder |
4 (4-ounce) beef tenderloin steaks (1 inch thick) |
1/2 cup dry red wine |
4 (1-ounce) slices french bread (about 1 inch thick), toasted |
Directions:
1. Melt 1 teaspoon butter in a large skillet over medium-high heat. Add onion and mushrooms; sauté 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan.
2. Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 teaspoon butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
3. Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil, and cook 1 minute. Return steaks to pan; simmer 1 minute.
4. Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak. Spoon the onion mixture over each serving. Serve immediately.
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