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Beef Medallions In Portobello Wine Sauce
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup chicken broth
1/2 cup Madeira or port wine
1 tablespoon thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 large portobello mushroom caps, thinly sliced
1 tablespoon butter or margarine
6 beef tenderloin steaks, cut 1 inch thick
1/2 medium onion, sliced
1 teaspoon all-purpose flour
1/2 teaspoon salt
directions
In a medium bowl, combine chicken broth, wine, thyme, garlic powder and pepper. Add mushroom slices; toss to coat. Cover and set aside.
In a large nonstick skillet, melt butter over medium heat. Add steaks and cook for 8 to 10 minutes for medium rare and 10 to 12 minutes for medium, turning once. Remove from skillet; cover and keep warm.
Add onion to skillet; cook for 3 minutes, stirring occasionally. Stir in flour and salt; cook and stir for 1 minute.
Pour mushroom mixture into skillet. Bring to boiling. Boil gently, uncovered, for 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally.
Return steaks to skillet; cook about 1 minute more or until heated through.
added by
Jamila123
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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