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Thyme richly accents the flavor of beef tenderloin steaks and transforms steak and portobello mushrooms into an elegant entrée all in one skillet.
1 cup Kitchen Basics® Original Beef Stock
1/2 cup Madeira wine
1 tablespoon McCormick Gourmet™ Thyme
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
2 large portobello mushrooms, thinly sliced
1 tablespoon butter
1 1/2 pounds beef tenderloin steaks, 1-inch thick
1/2 medium onion, sliced
1 teaspoon flour
1/2 teaspoon salt
Mix stock, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.
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.
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.
(Amount per serving)