Beef Tenderloins with French Onion Sauce+

5 points

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

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.

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

  • Calories: 228
  • Fat: 10.6g
  • Fiber: 0.2g

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