Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

326 calories; calories from fat 29%; fat 10.6g; saturated fat 4.4g; mono fat 3.8g; poly fat 0.8g; protein 31.5g; carbohydrates 25.4g; fiber 2.8g; cholesterol 75mg; iron 5.7mg; sodium 808mg; calcium 60mg.