Ingredients

• 2 beef tenderloin steaks, 4 oz. ea. (or your choice)
• 1/2 tsp. dried thyme
• 1/4 tsp. pepper
• Dash garlic powder
• 2 tsp butter, divided
• 1/4 pound small fresh mushrooms, halved
• 1 medium onion, thinly sliced
• 1/4 cup dry red wine or beef broth
• 1 can (10-1/2 oz) condensed beef consomme, undiluted
• 2/3 cup water
• 2 slices French bread (1-inch thick), toasted

Directions

Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium high heat, brown steaks in 1 tsp butter on both sides. Remove and keep warm.

In the same skillet, saute mushrooms and onion in the remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits. Cook for 2 to 3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.

Return steaks to the pan. Cover and cook for 8 to 10 minutes or until meat reaches desired doneness. (for medium-rare, a meat thermometer should read 145 degrees F, medium 160 degrees F, well done 170 degrees F) Serve with toasted French bread cut 1-inch thick.

Serves: 2

Note: this recipe can be adjusted easily to the amount of people being served.

By Connie from Cotter, AR