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Beef Medallions in Portobello Wine Sauce

  • 6servings
  • 30minutes

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Source: www.foodchannel.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup chicken broth

  2. 1/2 cup Madeira or Port wine

  3. 1 tablespoon McCormick® Gourmet Collection Thyme Leaves

  4. 1/2 teaspoon Garlic Powder

  5. 1/2 teaspoon Black Pepper, Coarse Grind

  6. 2 large portobello mushrooms (10 to 12 ounces), thinly sliced

  7. 1 tablespoon butter

  8. 1 1/2 pounds beef tenderloin steaks (1-inch thick)

  9. 1/2 medium onion, sliced

  10. 1 teaspoon flour

  11. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Mix broth, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.

  2. Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 8 to 10 minutes or until desired doneness, turning once. Remove steaks from skillet; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and salt; cook 1 minute, stirring constantly.

  3. Pour mushroom mixture into skillet. Boil 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Add steaks to sauce; heat 1 minute. Serve immediately.

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