Steaks with French Onion Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets âbeefedâ up in this unique main dish from Vicky Carlson of Shreveport, Louisiana. A slice of toasted French bread fits right in. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with toasted French bread. Yield: 2 servings.
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