Beef Tenderloins With Wine Sauce

1. 1

   Trim any separable fat from steaks.

2. 2

   Press pepper onto both sides of steaks.

3. 3

   Melt butter in a large skillet over medium to medium-high heat; cook steaks in hot margarin for 10-12 minutes or to desired doneness, turning once during cooking.

4. 4

   Remove steaks to a serving platter; keep warm.

5. 5

   Stir onion in to skillet drippings; cook 3-4 minutes or until onion is tender; remove skillet from heat.

6. 6

   Add broth, wine, and marjoram to skillet, stirring to scrape up any browned bits.

7. 7

   Return skillet to heat; bring to boiling.

8. 8

   Lower heat and boil gently, uncovered, for about 2 minutes or until mixture is reduced to about 1/4 cup.

9. 9

   Serve sauce over steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.