- 4
- 15 mins
- 45 mins
Ingredients
- 2 teaspoons butter, divided
- 2 cups onions, thinly sliced
- 3 cups button mushrooms, halved
- 2/3 cups water
- 1 can beef consume (10 1/2 oz.)
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
- 4 beef tenderloins (~~1-1 1/2-inch thick)
- 1/2 cup dry red wine
- 4 slices French bread, toasted
Preparation
Step 1
in a large skillet over medium-high heat, melt 1 teaspoon of the butter. Add the halved mushrooms and the onions. Saute 5-6 minutes, stirring frequently. Stir in the water and consume, scraping pan to loosen browned bits. bring to a boil. Cover sand simmer for 10 minutes. Remove onion mixture from the pan and set aside.
Combine thyme, salt, peeper and garlic powder. Rub the thyme mixture over the steaks.
In a large skillet over medium-high heat, melt the remaining butter. Add the steaks and cook for about 3 minutes per side, or until browned. Remove steaks from skillet to keep warm.
Return skillet to the heat and add the wine, scraping the pan to loosen browned bits. Stir in onion mixture. Bring to a boil and cook for 1 minute or until heated throughout. Return steaks to the pan. Simmer for 2-3 minutes.
Place 1 toast slice in each of 4 shallow serving bowls and top each slice with the steaks. Spoon the onion mixture and the sauce over the steaks.
Serve with your favorite potatoes and green vegetable.