Beef Tenderloins with Wine Sauce

Serves: 4

Prep time: 10 minutes

Cook time: 10-15 minutes for the meat, another 2-5 minutes for the sauce.

4 beef tenderloins, cut 1 inch thick (about a pound total)

1/2 tsp cracked black pepper (more if you like spicy)


1 Tbsp butter or margarine (or any oil)

1/4 cup chopped onion

1/4 cup beef broth (I use GF vegan “beef” bouillion in this and it’s great)

1/4 cup red wine

1 tsp dried majoram, crushed

Trim fat from steaks.  Press pepper into both sides of each steak.  In a large heavy skillet, melt butter/heat oil over medium-high heat.  Add steaks, reduce heat to medium.  Cook for 10-13 minutes for medium-rare (145F) to medium (160F) doneness, turning once.  Transfer steaks to a serving platter, reserving drippings in skillet.  Cover steaks, keep warm.

For sauce, stir onions into reserved drippings in skillet.  Cook until onion is tender.  Remove from heat.  Carefully add beef broth, wine and majoram to onion in skillet, scraping up any browned bits from bottom of skillet.  Return to heat.  Bring to boiling, reduce heat.  Boil gently, uncovered, about 2 minutes or until recuded to about 1/4 cup.  Serve sauce over steks.

This is a very tasy, quick meal to make.