Thyme richly accents the flavor of beef tenderloin steaks and transforms steak and portobello mushrooms into an elegant entree all in one skillet.
Amount Per Serving
1cuplow-sodium beef broth or stock
1Tablespoondried thyme leaves
1/2teaspoonground black pepper, coarsely ground
8ouncessliced baby portobello mushrooms
1 1/2poundsbeef tenderloin steak
1/2yellow onion, sliced
Mix stock, wine, thyme, garlic powder and pepper in medium bowl until well blended. Add mushrooms; toss to coat well.
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.
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.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing