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Steaks with French Onion Sauce

 Steaks with French Onion Sauce
Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets “beefed” up in this unique main dish from Vicky Carlson of Shreveport, Louisiana. A slice of toasted French bread fits right in.
2 ServingsPrep/Total Time: 30 min.


  • 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

2 of 2

Steaks with French Onion Sauce (continued)

Directions (continued)

  • with toasted French bread. Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.