Beef Medallions in Portobello Wine Sauce
Source of Recipe
Internet
List of Ingredients
1 cup chicken broth
1/2 cup Madeira or port wine
1 Tbsp thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
10 to 12 oz (2 large) portobello mushroom caps, thinly sliced
1 Tbsp butter or margarine
6 (4-oz) beef tenderloin steaks, cut 1 inch thick
1/2 of a medium onion, sliced
1 teaspoon all-purpose flour
1/2 teaspoon salt
Recipe
In a medium bowl combine chicken broth, wine, thyme, garlic powder and pepper. Add mushroom slices; toss to coat. Cover and set aside. In a large nonstick skillet melt butter over medium heat. Add steaks and cook for 8 to 10 mins for medium rare and 10 to 12 mins for medium, turning once. Remove from skillet; cover and keep warm. Add onion to skillet; cook for 3 mins, stirring occasionally. Stir in flour and salt; cook and stir for 1 min. Pour mushroom mixture into skillet. Bring to boiling. Boil gently, uncovered, for 10 to 12 mins or until sauce is thickened and mushrooms are tender, stirring occasionally. Return steaks to skillet; cook about 1 min more or until heated through. Makes 6 servings.
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