Steaks with French Onion Sauce Recipe

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Steaks with French Onion Sauce Recipe
Steaks with French Onion Sauce Recipe photo by Taste of Home
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Steaks with French Onion Sauce Recipe

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5 1 1
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Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets “beefed” up in this unique main dish. A slice of toasted French bread fits right in. —Vicky Carlson of Shreveport, Louisiana
Featured In: 32 Super Steak Recipes
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 beef tenderloin steaks (4 ounces each)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • Dash garlic powder
  • 2 teaspoons butter, divided
  • 1/4 pound small fresh mushrooms, halved
  • 1 medium onion, thinly sliced
  • 1/4 cup dry red wine or beef broth
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 2/3 cup water
  • 2 slices French bread (1 inch thick), toasted

Directions

Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm.
In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with toasted French bread. Yield: 2 servings.
Originally published as Steaks with French Onion Sauce in Cooking for 2 Spring 2008, p9

  • 2 beef tenderloin steaks (4 ounces each)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • Dash garlic powder
  • 2 teaspoons butter, divided
  • 1/4 pound small fresh mushrooms, halved
  • 1 medium onion, thinly sliced
  • 1/4 cup dry red wine or beef broth
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 2/3 cup water
  • 2 slices French bread (1 inch thick), toasted
  1. Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm.
  2. In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with toasted French bread. Yield: 2 servings.
Originally published as Steaks with French Onion Sauce in Cooking for 2 Spring 2008, p9

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tkarinas User ID: 4389335 155212
Reviewed Dec. 23, 2009

"This dinner is excellent and one my family absolutely loves. It's a keeper, for sure."

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