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Steak Medallions in Port Sauce
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Martha Purdy


  • 1 cup (225 ml) chicken broth
  • 1/2 cup (125 ml) Madeira or Port wine
  • 1 tbsp (15 ml) thyme leaves
  • 1/2 tsp (2 ml) coarse grind black pepper
  • 1/2 tsp (2 ml) garlic powder
  • 2 large portobello mushrooms, thinly sliced
  • 1 tbsp (15 ml) butter or margarine
  • 1-1/2 lbs (.7 kg). beef tenderloin steaks, cut 1-inch thick
  • 1/2 medium onion, sliced
  • 1 tsp (5 ml) all-purpose flour
  • 1/2 tsp (2 ml) salt
  • Stir broth, wine, thyme, black pepper and garlic powder in a medium bowl until blended.
  • Add mushrooms; toss to coat well.
  • Cover and set aside.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add steaks and cook 4-5 minutes per side or until desired doneness.
  • Remove steaks from skillet; place on a plate.
  • Cover to keep warm.
  • Add onions to skillet; cook, stirring occasionally, 3 minutes or until translucent.
  • Add flour and salt; stirring constantly, cook 1 minute. Pour mushroom mixture into skillet stirring occasionally, boil 10-12 minutes or until sauce is thickened and mushrooms are tender.
  • Add steaks to sauce; heat 1 minute. Serve immediately.

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