Not the prettiest picture but oh, so good!
If you’re thinking of cooking steaks any time soon and want something just a little different, try my beef tenderloin steaks with French Onion Sauce. The sauce smells like French onion soup while it’s cook. Top a toasted piece of French bread with your cooked steak and the sauce and you will be delighted with the surprise.
I did these steaks recently when friends came over. My steaks were on the small size (6 oz.) but by the time we added it to the bread and sauce it was almost more than we could finish. If you aren’t a big meat eater, try 4 oz. steaks for the ladies and maybe 6 oz. for the guys.
We don’t normally eat a lot of beef. Seems like we eat more fish, chicken and pork than beef. But, I found this new little grocery, Harvest Natural Market, in our area and they run beef tenderloin and rib eyes all the time for $5.99-$6.99 a pound. So I couldn’t resist the urge to over buy which I have done and probably have 30-40 steaks now residing in our deep freeze. I may be using some of them for stir-fries this summer and may try a chicken fried beef tenderloin steak one day; saw that on a menu in Austin a couple of years ago.
BLAST FROM THE PAST: This BLT Tomato Stack is a recipe I recreated after eating it in Savannah last summer. When I make it again, I won’t make the candied bacon but will just use thick bacon and fry it and add to the stack.
Two kinds mushrooms and thinly sliced onions.
Some of the ingredients.
Thyme, Himalanian salt and pepper.
Rub spices on both sides of the steak.
Slice French bread into 3/4-1″ slices.
Saute the onions until they start to turn golden brown, 10-15 minutes.
Add the onions and saute 5-6 minutes.
Add in the water and consommé, scraping pan to loosen brown bits.
Cook the steaks 3-4 minutes (or medium rare) per side until browned on outside. Remove from pan.
Add the wine to the pan, scraping to loosen browned bits.
Add onion/mushroom mixture back into pan.
Add in the steaks.
To plate, put the toasted bread slice on plate and top with steak and some of the French onion sauce.
Garnish with some parsley and enjoy.
- 2 Tbsp. butter, divided
- 3 c. onions, thinly sliced
- 8 oz. carton baby bella mushrooms, sliced
- 8 oz. carton button mushrooms, sliced
- 2/3 c. water
- 10 oz. can beef consomme
- 1 tsp. dried thyme
- 1/4 tsp. salt
- 1/4 tsp. coarse black pepper
- 1/8 tsp. garlic powder
- 6 - 2" thick beef tenderloin steaks (about 6 oz. each)
- 1/2 c. dry red wine
- 1 Tbsp. cornstarch mixed with 1 Tbsp. water
- 4 slices of French bread, buttered and toasted
- Melt one tablespoon butter in a large skillet over medium-high heat. Add the onions and saute about 6 minutes until they start getting golden in color. Add in the sliced mushrooms and saute another 5 minutes; stirring frequently. Stir in the water and consommé, scrapping pan to loosen browned bits. Bring to a boil and cook for another 10 minutes. Remove onion mixture from pan.
- Combine the thyme, salt, pepper and garlic powder and rub on both sides of the steaks. Melt the remaining tablespoon of butter in a pan over medium high heat. Add the steaks and cook 3-4 minutes per side or until browned on outside. Remove steaks from pan; keep warm.
- Add the wine to the pan, scraping to loosen browned bits. Add int he onion mixture and bring back to a boil, and cook one minute. This mixture will be thin like a onion soup.
- Mix the cornstarch and tablespoon of water together and stir some of this into the sauce to thicken.
- To plate, put one toasted French bread slice on plate, top with steak and then spoon over some of the French Onion Sauce to cover steak and bread. Garnish with some parsley leaves.