Beef Medallions in Portobello Wine Sauce

Beef Medallions in Portobello Wine Sauce

Prep Time

15 minutes

Cook Time

30 minutes

Serves

6 people

Thyme richly accents the flavor of beef tenderloin steaks and transforms steak & portobello mushrooms into an elegant entrée all in one skillet.

Recipe courtesy of McCormick

Ingredients

  • Ingredients
  • 1 cup chicken broth
  • 1/2 cup Madeira or Port wine
  • 1 tablespoon McCormick® Gourmet Collection Thyme Leaves
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Black Pepper, Coarse Grind
  • 2 large portobello mushrooms (10 to 12 ounces), thinly sliced
  • 1 tablespoon butter
  • 1 1/2 pounds beef tenderloin steaks (1-inch thick)
  • 1/2 medium onion, sliced
  • 1 teaspoon flour
  • 1/2 teaspoon salt

Preparation

  • 1 Mix broth, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.
  • 2
  • 3 Melt butter in large nonstick skillet on medium-high heat. Add steaks; cook 8 to 10 minutes or until desired doneness, turning once. Remove steaks from skillet; keep warm. Add onion to skillet; cook and stir 2 minutes or until softened. Add flour and salt; cook 1 minute, stirring constantly.
  • 4
  • 5 Pour mushroom mixture into skillet. Boil 10 to 12 minutes or until sauce is thickened and mushrooms are tender, stirring occasionally. Add steaks to sauce; heat 1 minute. Serve immediately.

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