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Beef Tenderloins With Red Wine Sauce

  • Prep Time: 10 Minutes (Total Time: 27 Minutes)
  • Serving Size: 4
  • 1/2 teaspoon Coarse Ground Black Pepper
  • 4 Beef Tenderloin Steaks (4 Ounces Each), 1 Inch Thick
  • 1 tablespoon Oil
  • 1/4 cup Chopped Onion
  • 1/4 cup A.1. Original Steak Sauce
  • 1/4 cup Dry Red Wine
  • 1 teaspoon 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.

    KRAFT KITCHENS TIPS

    Cooking Know-How

    For well-browned steaks, blot off excess moisture from surface of steaks with a paper towel before sprinkling with pepper.

    RECIPE COURTESY OF KRAFT FOODS