Beef tenderloin with mushroom-wine sauce

 

Beef tenderloin with mushroom-wine
sauce

Servings: 4

Preparation time: 35 min

 

Ingredients

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

Directions

 

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.

 

 

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