Beef Tenderloin
By Johanna
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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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