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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. A slice of toasted French bread fits right in. —Vicky Carlson of Shreveport, Louisiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

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