2 tsp. butter or stick margarine, divided
2 C. thinly sliced onion
3 C. cremini or button mush-room caps, halved (about 1/2 pound)
2/3 C. water
1 (10-1/2-oz.) can beef consommé
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/8 tsp. garlic powder
4 (4-oz.) beef tenderloin steaks (1 inch thick)
1/2 C. dry red wine
4 (1-oz.) slices French bread (about 1 inch thick), toasted

Melt 1 tsp. butter in a large skillet over medium-high heat. Add onion and mushrooms; sauté 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan. Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 tsp. butter in pan over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm. Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil, and cook 1 minute. Return steaks to pan; simmer 1 minute. Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak. Spoon the onion mixture over each serving. Serve immediately.

Yield: 4 servings
Serving size: 1 piece toast, 1 steak, and 1/2 C. sauce

Calories: 326
Fat: 10.6 g
Fiber: 2.8 g