Beef Tenderloins With Wine Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
|
From BHG Ingredients:
4 beef tenderloin steaks, cut 1-inch thick |
1/2 teaspoon coarsely cracked black pepper |
1 tablespoon margarine or 1 tablespoon butter |
1/4 cup chopped onion |
1/4 cup beef broth |
1/4 cup dry red wine |
1 teaspoon dried marjoram |
Directions:
1. Trim any separable fat from steaks.
2. Press pepper onto both sides of steaks.
3. Melt butter in a large skillet over medium to medium-high heat; cook steaks in hot margarin for 10-12 minutes or to desired doneness, turning once during cooking.
4. Remove steaks to a serving platter; keep warm.
5. Stir onion in to skillet drippings; cook 3-4 minutes or until onion is tender; remove skillet from heat.
6. Add broth, wine, and marjoram to skillet, stirring to scrape up any browned bits.
7. Return skillet to heat; bring to boiling.
8. Lower heat and boil gently, uncovered, for about 2 minutes or until mixture is reduced to about 1/4 cup.
9. Serve sauce over steaks.
|
|