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Beef Tenderloin

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Ingredients

  • 1 lb. extra lean beef tenderloin
  • 1/2 tsp. marjoram, leaves , ground
  • 2 tsp. sugar
  • 1 tsp. black pepper
  • 1 tbsp. canola oil
  • 1 c. fresh mushrooms, sliced
  • 1 small onion, thinly sliced
  • 3/4 c. beef broth
  • 1/4 c. red wine (fry red wine)
  • 1 tbsp. cornstarch

Details

Preparation

Step 1

1. Cut beef into four 3/4 inch slices. Mix marjoram, sugar and pepper and rub on both sides of beef slices. Heat oil in 10 inch skillet over medium heat. Cook beef in oil 3-5 min, turning once, until brown. Remove beef to serving platter and keep warm.

2. Over medium heat in skillet, cook mushrooms and onion in drippings for 2 min; stirring occasionally, until onion is crisp-tender.

3. Mix broth, wine and cornstarch; stir into mushroom mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 min. Pour over beef.

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