Beef Tenderloins In Portabella Wine Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup chicken broth
• 1/2 cup red wine (i use madeira)
• 1 tablespoon thyme
• 1/2 teaspoon lawry seasoned pepper
• 1/2 teaspoon garlic powder
• 10 ounces portabella mushrooms, thinly sliced (2 or 3 large)
• 1 tablespoon butter
• 2 lbs beef tenderloin steaks, cut 1 inch thick
• 1/2 medium onion, sliced
• 1 teaspoon all-purpose flour
• 1/2 teaspoon salt

Recipe

• 1 stir broth, wine, thyme, black pepper, and garlic powder in a medium bowl until blended.
• 2 add mushrooms; toss to coat.
• 3 cover and set aside, tossing occasionally as you cook.
• 4 melt butter in a large nonstick skillet over medium heat.
• 5 add steaks and cook 5-6 minutes per side for medium, or to desired doneness.
• 6 remove steaks from skillet onto plate.
• 7 cover to keep warm.
• 8 add onions to skillet and saute 3 minutes, stirring occasionally.
• 9 add flour and salt; stirring constantly for one minute.
• 10 pour mushroom mixture into skillet.
• 11 stirring occasionally, boil 10 minutes or until sauce thickens slightly and mushrooms are tender.
• 12 add steaks to sauce and heat one minute.
• 13 serve immediately.