Steaks with French Onion Sauce

Name: Steaks with French Onion Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters dry red wine or beef broth; 283 grams can condensed beef consomme, undiluted; 227 grams beef tenderloin steaks each); 2 teaspoons butter, divided; 1 teaspoons dried thyme; 2 slices French bread (1 inch thick), toasted; 113 grams fresh mushrooms, halved; 1 Dash garlic powder; 1 medium onion, thinly sliced; 0 teaspoons pepper; 158 milliliters water

The recipe Steaks with French Onion Sauce could satisfy your Mediterranean craving in around 30 minutes. This recipe serves 2. One serving contains 437 calories, 37g of protein, and 13g of fat. It works well as a main course. A mixture of beef broth, onion, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is perfect for valentin day.

Instructions

Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides.

Ingredients you will need

Garlic Powder

Butter

Pepper

Steak

Thyme

Equipment you will use

Frying Pan

Remove and keep warm.

In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium.

Ingredients you will need

Mushrooms

Butter

Onion

Equipment you will use

Frying Pan

Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half.

Ingredients you will need

Broth

Wine

Equipment you will use

Frying Pan

Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Ingredients you will need

Consomme

Water

Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Steak

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Serve with toasted French bread.

Ingredients you will need

French Bread

Equipment

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

59milliliters

dry red wine or beef broth 283grams

can condensed beef consomme, undiluted 227grams

beef tenderloin steaks each)2teaspoons

butter, divided 1teaspoons

dried thyme 2slices

French bread (1 inch thick), toasted 113grams

fresh mushrooms, halved 1Dash

garlic powder 1medium

onion, thinly sliced 0teaspoons

pepper 158milliliters

water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Louis Jadot Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.

Louis Jadot Pinot Noir

Pinot Noir Jadot is a pure varietal wine produced from Pinot Noir musts and wines selected from village-level vineyard sites throughout the Côte d'Or and Côte Chalonnaise. As with several of their smaller wines, Maison Louis Jadot practices a "réplis" to improve the quality of the wine by declassifying some wines of higher appellation to be incorporated into the blend. The final lots are carefully chosen, and, depending on the vintage, aged for a number of months in oak casks to evoke the clean, ripe red berry flavors and earthiness of the grape mellowed by a subtle touch of wood. Reflective of the Jadot style, Pinot Noir Jadot is harmonious and balanced, with a plump fruitiness and silky texture offset by round, gentle tannins in a wine of medium body and elegant structure. The very typical, fragrant varietal bouquet is complemented by a delicious, lingering finish.