Low Fat Peppery Beef Tenderloin Recipe
3/4 pound beef tenderloin
2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 tablespoon margarine
1 cup sliced fresh mushrooms, (about 3 ounces)
1 small onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine
1 tablespoon cornstarch
Trim fat from beef tenderloin.
Cut beef into four 3/4-inch slices.
Mix marjoram, sugar and pepper; rub on both sides of beef slices.
Cook beef in margarine in 10-inch nonstick skillet over medium heat 4 to 5 minutes on each side, turning once, until brown and medium doneness.
Remove beef to platter; keep warm.
Cook mushrooms and onion in same skillet over medium heat about 2 minutes, stirring occasionally, until onion is crisp-tender.
Mix broth, wine and cornstarch; pour into skillet.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve over beef and, if desired, with hot cooked rice or cholesterol-free noodles.
SERVINGS (WITH ABOUT 1/2 CUP SAUCE EACH).