Ingredients:
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 onions, sliced
1 teaspoon all-purpose flour
1/2 teaspoon salt
Directions:
Stir broth, wine, thyme, black pepper, and garlic powder in a medium bowl until blended.
Add mushrooms; toss to coat.
Cover and set aside, tossing occasionally as you cook.
Melt butter in a large nonstick skillet over medium heat.
Add steaks and cook 5-6 minutes per side for medium, or to desired doneness.
Remove steaks from skillet onto plate.
Cover to keep warm.
Add onions to skillet and saute 3 minutes, stirring occasionally.
Add flour and salt; stirring constantly for one minute.
Pour mushroom mixture into skillet.
Stirring occasionally, boil 10 minutes or until sauce thickens slightly and mushrooms are tender.
Add steaks to sauce and heat one minute.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.