Shelly's Recipe

BEEF MEDALLIONS IN PORTOBELLO WINE SAUCE

Category: Steaks - Beef

1 cup chicken broth
1/2 cup Madeira or Port wine
1 tablespoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon pepper, coarse gsrind
2 large portobello mushrooms (10 to 12 ounces), 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 broth, 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. Serves 6