Steak Medallions in Port Sauce

• 1 cup (225 ml) chicken broth
• 1/2 cup (125 ml) Madeira or Port wine
• 1 tbsp (15 ml) thyme leaves
• 1/2 tsp (2 ml) coarse grind black pepper
• 1/2 tsp (2 ml) garlic powder
• 2 large portobello mushrooms, thinly sliced
• 1 tbsp (15 ml) butter or margarine
• 1-1/2 lbs (.7 kg). beef tenderloin steaks, cut 1-inch thick
• 1/2 medium onion, sliced
• 1 tsp (5 ml) all-purpose flour
• 1/2 tsp (2 ml) salt

1. Stir broth, wine, thyme, black pepper and garlic powder in a medium bowl until blended.
2. Add mushrooms; toss to coat well.
3. Cover and set aside.
4. Melt butter in a large nonstick skillet over medium-high heat.
5. Add steaks and cook 4-5 minutes per side or until desired doneness.
6. Remove steaks from skillet; place on a plate.
7. Cover to keep warm.
8. Add onions to skillet; cook, stirring occasionally, 3 minutes or until translucent.
9. Add flour and salt; stirring constantly, cook 1 minute.
10. Pour mushroom mixture into skillet stirring occasionally, boil 10-12 minutes or until sauce is thickened and mushrooms are tender.
11. Add steaks to sauce; heat 1 minute.
12. Serve immediately.

chicken broth, madeira, thyme, coarse grind black pepper, garlic, portobello mushrooms, butter, beef tenderloin, onion, flour, salt

Taken from online-cookbook.com/goto/cook/rpage/0018C7 (may not work)