Shelly's Recipe

*BEEF TENDERLOINS WITH FRENCH ONION SAUCE*

Category: Roasts/Tenderloin - Beef

2 tsp butter, divided
2 cups thinly sliced onion
3 cups cremini mushroom caps, halved, about 1/2 lb
2/3 cup water
1 1/4 cups beef consomme or broth
1 tsp dried thyme
1/4 tsp salt and pepper
1/8 tsp garlic powder
4 (4 oz) beef tenderloin steaks, about 1 inch thick
1/2 cup dry red wine

Melt 1 tsp butter in a large skillet over medium-high heat. Add onion and mushrooms; saute 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan.

Combine next 4 ingredients and rub mixture over steaks. Melt 1 tsp butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm. Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil and cook for 1 minute. Return steaks to pan; simmer 1 minute. Place 1 toast slice in plate and top with steak. Spoon onions mixture over each serving. Serve immediately.