Post by Chris in NM on Mar 17, 2009 7:30:23 GMT -6
Beef Tenderloins with Red Wine Sauce
1/2 tsp. coarse ground black pepper
4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. oil
1/4 cup chopped onion
1/4 cup A.1. Original Steak Sauce
1/4 cup dry red wine
1 tsp. dried marjoram leaves, crushed
SPRINKLE pepper over both sides of steaks; press into steaks to secure.
COOK steaks in hot oil in large skillet on medium heat 5 minutes on each side or to until cooked through. Remove steaks from skillet, reserving drippings in skillet; cover to keep warm.
ADD onion to drippings in skillet; cook and stir on medium-high heat 3 to 4 minutes or until tender. Add steak sauce, wine and marjoram; mix well. Bring to boil. Reduce heat to medium-low; simmer 2 minutes or until thickened. Serve over steaks.
1/2 tsp. coarse ground black pepper
4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. oil
1/4 cup chopped onion
1/4 cup A.1. Original Steak Sauce
1/4 cup dry red wine
1 tsp. dried marjoram leaves, crushed
SPRINKLE pepper over both sides of steaks; press into steaks to secure.
COOK steaks in hot oil in large skillet on medium heat 5 minutes on each side or to until cooked through. Remove steaks from skillet, reserving drippings in skillet; cover to keep warm.
ADD onion to drippings in skillet; cook and stir on medium-high heat 3 to 4 minutes or until tender. Add steak sauce, wine and marjoram; mix well. Bring to boil. Reduce heat to medium-low; simmer 2 minutes or until thickened. Serve over steaks.