The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
I told a few weeks back that I was going to attend a rubberstamp show. I arrived early so I thought we could stop at the mall, maybe they opened at 9 a.m. Nope, only the Bass Pro Shop opened early. When I got up there to that parking lot, there were pick up trucks everywhere and a line of men waiting for the doors to open. So the next time your husband tells you he doesn’t like to shop don’t believe him!
Beef Tenderloins with French Onion Sauce
* 2 teaspoons butter or stick margarine, divided
* 2 cups thinly sliced onion
* 3 cups button mushroom caps, halved (about 1/2 pound)
* 2/3 cup water
* 1 – 10 1/2 ounce can beef consommé
* 1/4 teaspoon coarsely ground black pepper
* 1/8 teaspoon garlic powder
* 1 - 4 ounce beef tenderloins steaks (about 1 inch thick)
* 1/2 cup dry red wine
* 4 - 1 ounce slices French bread (about 1 inch thick, toasted)
Melt 1 teaspoon butter in a large skillet over medium-high heat. Add onion and mushrooms, sauté 5 minutes, stirring frequently.
Combine thyme, salt, pepper, and garlic powder. Rub the thyme mixture over steaks. Melt 1 teaspoon 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, scrapping pan to loosen browned bits. Stir in onion mixture, bring to 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 onion mixture over each serving.
Serve immediately.