Taste of Home
Steaks with French Onion Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
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
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
-
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 thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.
© 2024 RDA Enthusiast Brands, LLC