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Peppery Beef Tenderloin




Source of Recipe


unknown


List of Ingredients




3/4 lb beef tenderloin
2 tsp chopped fresh or 1/2 teaspoon dried marjoram
2 tsp sugar
1 tsp coarsely ground pepper
1 Tbs margarine
1 cup sliced fresh mushrooms, (about 3 ounces)
1 small onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine
1 Tbs cornstarch


Recipe



1 Trim fat from beef tenderloin. Cut beef into four 3/4-inch slices. Mix marjoram, sugar and pepper; rub on both sides of beef slices. Cook beef in margarine in 10-inch nonstick skillet over medium heat 4 to 5 minutes on each side, turning once, until brown and medium doneness. Remove beef to platter; keep warm.
2 Cook mushrooms and onion in same skillet over medium heat about 2 minutes, stirring occasionally, until onion is crisp-tender. Mix broth, wine and cornstarch; pour into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over beef and, if desired, with hot cooked rice or cholesterol-free noodles.
3 SERVINGS (WITH ABOUT 1/2 CUP SAUCE EACH).


Servings: 4