Source:

Martha Purdy

Serves/Makes:4

Ingredients

• 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

Preparation

• 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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