Beef Tenderloin

Beef Tenderloin
Beef Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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