Beef Tenderloins With Wine Sauce

"From BHG"
 
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Ready In:
33mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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