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Ingredients
1/2 tsp. coarsely ground black pepper
4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. oil
1/4 cup chopped onion
1/4 cup Original Steak Sauce
1/4 cup dry red wine
1 tsp. dried marjoram, crushed
Preparation
SPRINKLE pepper over both sides of steaks, pressing into steak.
BROWN steaks in hot oil in skillet on medium heat 5 minutes on each side or to desired
doneness. Remove from skillet; keep warm.
COOK and stir onion in same skillet on medium-high heat 3 to 4 minutes or until tender.
Stir in steak sauce, wine and marjoram. Bring to boil, reduce heat. Simmer 2 minutes or
until about 1/3 cup sauce remains. Serve over steaks.Wine Suggestion
Gallo of Sonoma Cabernet Sauvignon |
