Thyme richly accents the flavor of beef tenderloin steaks and transforms steak and portobello mushrooms into an elegant entrée all in one skillet.
15m
PREP TIME
30m
COOK TIME
376
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
- 1 cup beef stock
-
1/2
cup
Madeira wine
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Substitutions available
/ Post wine
- 1 tablespoon McCormick Gourmet™ Organic Thyme Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 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
INSTRUCTIONS
- 1 Mix stock, 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
