Ingredients for Beef Tenderloins With Wine Sauce
- 1 1/4 lbs beef tenderloin, cut into 4 (5-ounce) steaks
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon margarine
- 1 small onion, thinly sliced
- 1/2 cup beef broth
- 1/2 cup dry red wine
- 1/4 teaspoon dried marjoram
- fresh parsley, for garnish (optional)
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How to Make Beef Tenderloins With Wine Sauce
- Pat beef tenderloins dry with paper towels. Trim any excess fat.
- Generously season both sides of the steaks with freshly ground black pepper.
- Melt butter in a large skillet over medium-high heat. The butter should be shimmering but not brown.
- Add steaks to the hot skillet. Sear for 4-5 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
- Once cooked, remove steaks from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
- Add sliced onion to the skillet and cook for 3-4 minutes, or until softened and lightly caramelized.
- Pour in beef broth and red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. This creates a flavorful deglaze.
- Add dried marjoram.
- Bring the mixture to a boil, then reduce heat to low and simmer gently, uncovered, for 2-3 minutes, or until the sauce has reduced and slightly thickened to your desired consistency.
- Serve the rich wine sauce generously over the beef tenderloins. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
63g
Carbs
0g
