Beef Tenderloins With French Onion Sauce

• 2 teaspoons butter or stick margarine, divided
• 2 cups thinly sliced onion
• 3 cups cremini or button mush-room caps, halved (about 1/2 pound)
• 2/3 cup water
• 1 (10 1/2-ounce) can beef consomme
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/8 teaspoon garlic powder
• 4 (4-ounce) beef tenderloin steaks (1 inch thick)
• 1/2 cup dry red wine
• 4 (1-ounce) slices French bread (about 1 inch thick), toasted

1. Melt 1 teaspoon butter in a large skillet over medium-high heat. Add onion and mushrooms; saute 5 minutes, stirring frequently. Stir in water and consomme, scraping pan to loosen browned bits. Bring to a boil; cover and cook 10 minutes. Remove onion mixture from pan.
2. 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.
3. Add wine to pan, scraping pan to loosen browned bits. Stir in onion mixture; bring to a boil, and cook 1 minute. Return steaks to pan; simmer 1 minute.
4. Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak. Spoon the onion mixture over each serving. Serve immediately.

butter, onion, cremini, water, beef consomme, thyme, salt, ground black pepper, garlic, beef tenderloin, red wine, bread

Taken from www.myrecipes.com/recipe/beef-tenderloins-with-french-onion-sauce (may not work)