Ingredients
2 beef tenderloin steaks (4 ounces each)1/2 teaspoon dried thyme1/4 teaspoon pepperDash garlic powder2 teaspoons butter, divided1/4 pound small fresh mushrooms, halved1 medium onion, thinly sliced1/4 cup dry red wine or beef broth1 can (10-1/2 ounces) condensed beef consomme, undiluted2/3 cup water2 slices French bread (1 inch thick), toasted
Preparation
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.
