BEEF MEDALLIONS IN PORTOBELLO WINE SAUCE

1 cup chicken broth
1/2 cup Madeira or Port wine
1 tablespoon McCormick® Gourmet Collection® Thyme Leaves
1/2 teaspoon McCormick® Gourmet Collection® Coarse Grind Black Pepper
1/2 teaspoon McCormick® Gourmet Collection® Garlic Powder
10-12 ounces (2 large) portobello mushrooms, thinly sliced
1 tablespoon butter or margarine
1 1/2 pounds beef tenderloin steaks, cut 1-inch thick
1/2 medium onion, sliced
1 teaspoon all-purpose flour
1/2 teaspoon salt

Stir broth, wine, thyme, black pepper and garlic powder in a medium bowl until blended. Add mushrooms; toss to coat well. Cover and set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add steaks and cook 4-5 minutes per side or until desired doneness. Remove steaks from skillet; place on a plate. Cover to keep warm.

Add onions to skillet; cook, stirring occasionally, 3 minutes or until translucent. Add flour and salt; stirring constantly, cook 1 minute. Pour mushroom mixture into skillet. Stirring occasionally, boil 10-12 minutes or until sauce is thickened and mushrooms are tender. Add steaks to sauce; heat 1 minute. Serve immediately.

Makes 6 (5 ounce) servings