Beef Tenderloins With Wine Sauce

READY IN: 33mins
Recipe by ratherbeswimmin

From BHG

Top Review by LainieBug

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.

Ingredients Nutrition


  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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