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 onions
1/4 cup beef broth
1/4 cup dry red wine
1 teaspoon dried marjoram
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.
Servings: 4
Time preparation: 15 min.
Time total: 33 min.