Steak Medallions in Port Sauce Recipe

Name: Steak Medallions in Port Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Steak Medallions in Port Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak Medallions in Port Sauce

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