- 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
- 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
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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