Steak With Creamy Mushroom Sauce

• 1 tbsp vegetable or olive oil
• 4 None beef tenderloin steaks (5 oz each)
• 2 tbsp butter, chopped
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 5 oz mixed mushrooms, chopped
• 2 tbsp flour
• 1/4 cup dry red wine
• 3/4 cup beef stock
• 1/3 cup heavy cream
• 2 tsp finely chopped thyme
• None None Steamed vegetables, to serve

1. Heat oil in a large skillet on medium-high heat. Cook beef 3-4 mins each side or until cooked to desired doneness. Transfer to a plate. Cover with foil; let stand for 5 mins.
2. Melt butter in same pan on medium heat. Add onion; cook and stir 2-3 mins or until soft. Add garlic and mushrooms. Cook and stir 3-5 mins or until mushrooms are tender.
3. Add flour; cook and stir 1 min. Stir in wine: bring to a boil. Stir in stock; bring to a boil. Reduce heat to low; simmer 3-5 mins or until slightly thickened. Add cream, cook and stir 1 min or until heated through. Season. Serve beef with sauce, thyme and vegetables.

vegetable, beef tenderloin, butter, onion, clove garlic, mixed mushrooms, flour, red wine, beef stock, heavy cream, thyme, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/24468 (may not work)