2 tsp. butter or stick margarine, divided
\n2 C. thinly sliced onion
\n3 C. cremini or button mush-room caps, halved (about 1\/2 pound)
\n2\/3 C. water
\n1 (10-1\/2-oz.) can beef consomm\u00e9
\n1 tsp. dried thyme
\n1\/4 tsp. salt
\n1\/4 tsp. coarsely ground black pepper
\n1\/8 tsp. garlic powder
\n4 (4-oz.) beef tenderloin steaks (1 inch thick)
\n1\/2 C. dry red wine
\n4 (1-oz.) slices French bread (about 1 inch thick), toasted<\/p>\n
Melt 1 tsp. butter in a large skillet over medium-high heat. Add onion and mushrooms; saut\u00e9 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.<\/p>\n
Yield: 4 servings
\nServing size: 1 piece toast, 1 steak, and 1\/2 C. sauce<\/p>\n
Calories: 326
\nFat: 10.6 g
\nFiber: 2.8 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 consomm\u00e9 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…<\/p>\n