Categories: Beef, Main Dish

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.

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