Savory Beef Tenderloin

 

1

lb beef tenderloin

2

teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves

2

teaspoons sugar

1

teaspoon coarsely ground 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 into four 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 brown. Remove beef to serving platter; keep warm.
• 3 In drippings in skillet, cook mushrooms and onion 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.