Beef Tenderloins in Portabella Wine Sauce

I found this on another website. It's the best meal I've ever prepared. I served it with Smashed Potatoes and my Two Squash Saute. Big hit.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  cup chicken broth
• 1⁄2 cup red wine (I use Madeira)
• 1  tablespoon thyme
• 1⁄2 teaspoon  lawry  seasoned pepper
• 1⁄2 teaspoon garlic powder
• 10  ounces portabella mushrooms, thinly sliced (2 or 3 large)
• 1  tablespoon butter
• 2  lbs beef tenderloin steaks, cut 1 inch thick
• 1⁄2 medium onion, sliced
• 1  teaspoon all-purpose flour
• 1⁄2 teaspoon salt

Directions

1. Stir broth, wine, thyme, black pepper, and garlic powder in a medium bowl until blended.
2. Add mushrooms; toss to coat.
3. Cover and set aside, tossing occasionally as you cook.
4. Melt butter in a large nonstick skillet over medium heat.
5. Add steaks and cook 5-6 minutes per side for medium, or to desired doneness.
6. Remove steaks from skillet onto plate.
7. Cover to keep warm.
8. Add onions to skillet and saute 3 minutes, stirring occasionally.
9. Add flour and salt; stirring constantly for one minute.
10. Pour mushroom mixture into skillet.
11. Stirring occasionally, boil 10 minutes or until sauce thickens slightly and mushrooms are tender.
12. Add steaks to sauce and heat one minute.
13. Serve immediately.