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Beef Tenderloins with Wine Sauce
- 4 beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
- 1/2 teaspoon cracked black pepper
- 1 tablespoon butter or margarine
- 1/4 cup chopped onion
- 1/4 cup beef broth
- 1/4 cup dry red wine
- 1 teaspoon dried marjoram, crushed
1. Trim fat from steaks. Press pepper onto both sides of each steak. In a large heavy skillet melt butter over medium-high heat. Add steaks; reduce heat to medium. Cook for 10 to 13 minutes for medium-rare (145 degree F) to medium (160degree F) doneness, turning once. Transfer steaks to a serving platter, reserving drippings in skillet. Cover steaks; keep warm.
2. For sauce, stir onion into reserved drippings in skillet. Cook until onion is tender. Remove from heat. Carefully add beef broth, wine, and marjoram to onion in skillet, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until reduced to about 1/4 cup. Serve sauce over steaks. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 315,
- Fat, total (g) 15,
- chol. (mg) 120,
- sat. fat (g) 6,
- carb. (g) 2,
- pro. (g) 38,
- sodium (mg) 176,
- Percent Daily Values are based on a 2,000 calorie diet
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