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Beef Tenderloins with French Onion Sauce

Yield 4 servings (serving size: 1 piece toast, 1 steak, and 1/2 cup sauce)

Ingredients

  • 2 teaspoons butter or stick margarine, divided
  • 2 cups thinly sliced onion
  • 3 cups cremini or button mush-room caps, halved (about 1/2 pound)
  • 2/3 cup water
  • 1 (10 1/2-ounce) can beef consomme
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/8 teaspoon garlic powder
  • 4 (4-ounce) beef tenderloin steaks (1 inch thick)
  • 1/2 cup dry red wine
  • 4 (1-ounce) slices French bread (about 1 inch thick), toasted

Nutrition Information

  • calories 326
  • caloriesfromfat 29 %
  • fat 10.6 g
  • satfat 4.4 g
  • monofat 3.8 g
  • polyfat 0.8 g
  • protein 31.5 g
  • carbohydrate 25.4 g
  • fiber 2.8 g
  • cholesterol 75 mg
  • iron 5.7 mg
  • sodium 808 mg
  • calcium 60 mg

How to Make It

  1. Melt 1 teaspoon butter in a large skillet over medium-high heat. Add onion and mushrooms; sauté 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.

  2. Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 teaspoon butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.

  3. 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 minute.

  4. 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.