Posted by: mamaSue 08-02-99 4:17 PM
Beef Tenderloins with French Onion Sauce
2 tsp. Butter, divided
2 cups thinly sliced onion
3 cups cremini or button mushrooms caps, halved (about ˝ pound)
2/3 cup water
1 (10-1/2 ounce) can beef consommé
1 tsp. Dried thyme
1/4 tsp. Salt
1/4 tsp. Coarsely ground black pepper
1/8 tsp. Garlic powder
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1/2 cup dry red wine
4 slices French bread, about 1 inch thick, toasted
Melt one teaspoon butter in a large skillet over medium-high heat.
Add onion and mushrooms; saute 5 minutes, stirring frequently.
Stir in water and consommé, scraping pan to loosen browned bits.
Bring to a boil; cover and cook 10 minutes.
Remove onion mixture from pan.
Combine thyme, salt, pepper, and garlic powder.
Rub thyme mixture over steaks.
Melt one 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.
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.
Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak.
Spoon onion mixture over each serving.
Serve immediately.
Yield: 4 servings