Savory Beef Tenderloin 3 1/2 1/96

Categories:
beef, dinners

3/4 lb beef tenderloin
1/2 teaspoon marjoram
1 teaspoon sugar
1 teaspoon coursely ground pepper
1 tablespoon butter
1 cup sliced mushrooms (3 oz.)
1 small onion; thinly sliced
3/4 cup beef broth
1/4 cup burgundy
1 tablespoon cornstarch

Trim fat from the beef. Cut beef into 4 3/4" slices. Mix marjoram, sugar, and pepper together; rub on both sides of beef slices. Melt butter in a 10 inch skillet over medium heat. Cook beef in butter 4 to 5 minutes on each side, turning once, until brown and desired doneness. Remove beef to a platter and keep warm. Cook mushrooms and onion in drippings in the same skillet over medium heat about two minutes until onion is crisp tender. Mix broth, wine and cornstarch; pour into skillet. Cook over medium heat, stirring, until mixture thickens and boils. Boil and stir about one minute. Pour over beef. You can also pour some sauce over your potatoes. This would be good served with hamburgers instead of the steak.

Yield: 4 servings