Savory Beef Tenderloin

Ingredients:

3/4 pound Beef Tenderloin

2 tsp. chopped fresh or 1/2 tsp dry marjoram leaves

2 tsp sugar

1 tsp coarsely ground pepper

1 Tbsp margarine

1 small onion, thinly sliced

3/4 cup beef broth

1/4 cup dry red wine

1 Tbsp cornstarch

Procedure:

Trim fat from beef. Cut beef into four 3/4 inch slices. Mix marjoram, sugar, pepper, and rub on both sides of beef slices.

Melt margarine in 10 inch skillet over medium heat. Cook beef in margarine 4-5 minutes on each side, turning once, until brown and done to your preference (my case medium). Remove beef to platter :keep warm. I throw mine in a microwave, in which I have warmed some water for tea; it's nice and warm.

Cook onions in drippings in 10 inch skillet over medium heat about 2 minutes, stirring occasionally, until onions is crisp-tender. Mix broth, wine: pour into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.

Salt is not needed as the broth has plenty, and the sugar and herbs give it a marvelous flavor.

Tips:

·         Fresh marjoram is the best.

·         Cast iron skillet is the bomb

·         I've heard some friends say they used nonalcoholic wine, but I just can't bring myself to do that.

·         This is such a great taste, that I don't miss the grill for the winter

·         I buy a whole tenderloin and dress it out myself.  I get lots of stew meat, but it is so much nicer.

Nutritional Information: 4 Servings

·         180 calories, of which 80 calories is fat

·         9g fat

·         3g saturated

·         50 mg Cholesterol

·         200mg Sodium

·         7g carbs

·         1g fiber

·         20g Protein