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
