Beef Tenderloin with Red Wine Sauce


  • 1/2  tsp. coarse ground pepper
  • 4 beef tenderloin steaks (4 oz. each) 1-inch thick
  • 1 cup chopped onion
  • 1/4 cup A-1 sauce
  • 1/4 cup dry red wine
  • 1 tsp dried marjoram leaves, crushed


  1. Sprinkle pepper over both sides of steaks pressing them in to secure them to the meat
  2. Cook steaks in hot oil in large skillet on medium heat 5 minutes on each side or until cooked through. Remove steaks from skillet, reserving drippings tent with foil to keep steaks warm and to rest.
  3. Add onions to drippings cook and stir on medium-high heat 3-4 minutes until tender. add steak sauce, wine and marjoram. mix well. bring to a boil. reduce heat to medium-low; simmer 2 min. or until thickened. serve over steaks.