Prep 15 mins
Cook 18 mins
- 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
- Trim any separable fat from steaks.
- Press pepper onto both sides of steaks.
- 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.
- Remove steaks to a serving platter; keep warm.
- Stir onion in to skillet drippings; cook 3-4 minutes or until onion is tender; remove skillet from heat.
- Add broth, wine, and marjoram to skillet, stirring to scrape up any browned bits.
- Return skillet to heat; bring to boiling.
- Lower heat and boil gently, uncovered, for about 2 minutes or until mixture is reduced to about 1/4 cup.
- Serve sauce over steaks.
Loved the pepper-coated tenderloin cooked in butter and the wine sauce smelled wondeful, but we didn't care for the flavor after the addition of the marjoram. I plan to make this again, but will omit the marjoram.