4 Servings 30 min Cook
4 Tbsp Butter
2 Tbsp Olive Oil
5 1/4 Cup diced Mushrooms
1 Medium (2-1/2" dia) Onions
4 Cloves, minced Garlic
1 Dash Salt
1 Dash Pepper
1 Tbsp Thyme
4 Steak Beef Tenderloin
4 Fl oz Merlot
1 Cup Beef Broth Or Bouillon Canned Soup
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Place a large heavy-bottomed pan over medium/high heat and melt in 2 tbsp butter and 1 tbsp oil.
Add thickly sliced mushrooms and cook 5 minutes, until soft.
Stir in onion and cook another 3 minutes.
Press in garlic cloves then season with ¼ tsp salt, ¼ tsp pepper, and 1 tbsp fresh thyme.
Cook another 2 minutes, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate.
Wipe the skillet clean with a wet papertowel.
Pat dry steaks with a paper towel and season all over with 1 tsp salt and ¼ tsp pepper.
Place the same pan over medium/high heat and add 2 tbsp butter and 1 tbsp oil.
When butter is hot and finished foaming, add seasoned steaks to skillet and sauté, turning over once with tongs about 3-5 minutes per side, for medium-rare.
If steak is browning too fast, reduce heat to medium.
Use tongs to transfer steaks to the plate with mushrooms.
Add ½ cup Merlot and boil until reduced by half (3 minutes), scraping the bottom with a spatula to deglaze the pan.
Add 1½ cups broth and boil until about ⅔ cup liquid remains (5-6 minutes).
Add ½ cup cream and boil until sauce thickens slighly (2 minutes).
Return mushrooms and steak to the pan and heat until warmed through (1 - 2 minutes).
Season sauce to taste with more salt and pepper if desired.
