Beef tenderloin with mushroom-wine sauce
Preparation time: 35 min
1 lb beef tenderloin
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
2 teaspoons sugar
1 teaspoon coarse ground black pepper
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (3 oz)
1 small onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine or nonalcoholic wine
1 tablespoon cornstarch
1. Cut beef crosswise into 4 (3/4 -inch) slices. In small bowl mix marjoram, sugar and pepper; rub on both sides of beef slices.
2. In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, turning once, until of desired doneness. Remove beef from skillet; place on serving platter; keep warm.
3. Add mushrooms and onion to drippings in skillet; cook over medium-high heat about 2 minutes, stirring occasionally, until onion is crisp-tender.
4. In small bowl, mix broth, wine and cornstarch; stir into mushroom mixture. Cook over medium-high heat about 2 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.