Beef Fillets with Burgandy Mushroom Sauce





5 tablespoons butter

1 large Vidalia onion, sliced

1 (8 ounce) package sliced mushrooms

2 teaspoons minced garlic

4 (8-ounce) beef tenderloin fillets

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper, divided

2 tablespoons olive oil

1 tablespoon all-purpose flour

1 cup beef broth

1/2 cup red wine

1/4 teaspoon salt




1. In a large skillit, melt butter over medium heat. Add onion; cook for 6 minutes. Add mushrooms and garlic; cook for 5 minutes, stirring frequently. Remove pan from heat, and spoon mushroom mixture into a bowl.


2. Season both sides of fillets with garlic salt and 1/4 teaspoon pepper.


3. In the same skillit, heat oil over mnedium heat. Cook steaks for 5-6 minutes on each side, or until desired degree of doneness. Remove from pan and place on a baking sheet in a warm oven.


4. Add flour to drippings in skillit and cook, stirring constantly, for 2 minutes. Gradually add broth, whisking until smooth. Add wine, salt, and remaining 1/4 teaspoon pepper. Cook for 6 to 7 minutes, or until slightly thickened. Add mushroom mixture; cook for 1 minute, or until heated through.


5. Spoon sauce over steaks and serve!



l 10 min. before slicing.