Beef Tenderloins With French Onion Sauce
Ready In: 40 mins
Serves: 4
Ingredients
- 2 teaspoons butter, divided
- 2 cups onions, thinly sliced
- 3 cups button mushrooms, halved (caps only)
- 2⁄3 cup water
- 1 (10 1/2ounce) can beef consomme
- 1 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper, coarsely ground
- 1⁄8 teaspoon garlic powder
- 4 (4 ounce) beef tenderloin steaks (1 inch thick)
- 1⁄2 cup dry red wine
- 4 (1 ounce) French bread, sliced and toasted
Directions
- Melt 1 tsp butter in a large skillet over medium-high heat.
- Add onion and mushrooms; saute 5 minutes, stirring frequently.
- Stir in water and consomme, scraping pan to loosen browned bits.
- Bring to a boil; cover and cook 10 minutes.
- Remove onion mixture from pan.
- Combine thyme, salt, pepper, and garlic powder.
- Rub the thyme mixture over steaks.
- Melt 1 tsp butter in pan over medium-high heat.
- Add steaks; cook 3 minutes on each side or until browned.
- Remove steaks from pan; keep warm.
- Add wine to pan, scraping pan to loosen browned bits.
- Stir in onion mixture; bring to a boil, and cook 1 minute.
- Return steaks to pan; simmer 1-2 minutes.
- Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak.
- Spoon the onion mixture over each serving.
- Serve immediately.
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