Beef Tenderloins with Wine Sauce
From: Better Homes and GardensIn the mood for a celebration? Serve these richly sauced tender steaks for dinner.
Servings: 4 servings
Prep: 10 mins
Total: 25 mins
Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
1/2 teaspoon cracked black pepper
1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup beef broth
1/4 cup dry red wine
1 teaspoon dried marjoram, crushed
Directions
1. Trim fat from steaks. Press pepper onto both sides of each steak. In a large heavy skillet melt butter over medium-high heat. Add steaks; reduce heat to medium. Cook for 10 to 13 minutes for medium-rare (145 degree F) to medium (160degree F) doneness, turning once. Transfer steaks to a serving platter, reserving drippings in skillet. Cover steaks; keep warm.
2. For sauce, stir onion into reserved drippings in skillet. Cook until onion is tender. Remove from heat. Carefully add beef broth, wine, and marjoram to onion in skillet, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Boil gently, uncovered, about 2 minutes or until reduced to about 1/4 cup. Serve sauce over steaks. Makes 4 servings.
Nutrition Facts
Calories 315, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 120 mg, Sodium 176 mg, Carbohydrate 2 g, Fiber 0 g, Protein 38 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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I made this recipe with roasted red potatoes w/ rosemary, basil, olive oil and S&P. Grilled vegetables with paprika and cayenne. I'm a novice cook and I know how to cook the basics to survive. This is the first time I cooked with any wine. I used a Cabernet Sauvignon red wine. The beef and sauce turned out great and I'm very pleased with the results. Woohoo! This is a great repas and I highly recommend it with the above side dishes. Thank you.
1/25/2010 12:14:32 PM Report Abuse