Beef medallions in Portobello Wine Sauce

Categories: beef- main dish

Ingredients

• 1 cup unsalted chicken broth
• 1/2 cup Madeira or port wine (see note)
• 1 Tbsp. dried thyme
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 2 large Portobello mushrooms, thinly sliced
• 1 Tbsp. butter
• 6 beef tenderloin steaks, cut 1 inch thick (about 1 1/2 lb.)
• 1/2 medium onion, sliced
• 1 Tbsp. all-purpose flour
• 1/2 tsp. coarse salt

Directions

1. In a medium bowl, mix together broth, wine, thyme, pepper and garlic powder until blended. Add mushrooms; toss to coat well. Cover and set aside.
2. In a large skillet, melt butter on medium-high heat. Add steaks and cook 4 to 5 minutes per side. Remove steaks from skillet; place on plate and cover loosely to keep warm. Add onion to skillet; cook, stirring occasionally, for 3 minutes or until softened. Add flour and salt, cook 1 minute, stirring occasionally, or until sauce is thickened and mushrooms are tender. Add steaks to sauce; heat 1 minute. Serve immediately.

3. note: For wine substitute, combine 2 Tbsp. balsamic vinegar, 6 Tbsp. unsalted chicken broth and 1/2 tsp. sugar; mix well to dissolve sugar.

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