- 1 cup chicken broth
- 1/2 cup Madeira or Port wine
- 1 tablespoon McCormick® Gourmet Collection® Thyme Leaves
- 1/2 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
- 1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder
- 10 ounces portobello mushrooms, thinly sliced
- 1 tablespoon butter or margarine
- 1 1/2 pounds beef tenderloin steaks, cut 1-inch thick
- 1/2 medium onion, sliced
- 1 teaspoon all-purpose flour
- 1/2 teaspoon salt
- 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.