Serving Size : 4
4 beef tenderloin steaks, cut 1-inch thick
1/2 teaspoon coarsely cracked pepper
1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup beef broth
1/4 cup dry red wine
1 teaspoon dried marjoram, crushed
Trim any separable fat from steaks. Press pepper into both sides of steaks. In a large skillet, cook steaks in butter or margarine over medium to medium-high heat for 10 to 12 minutes or to desired doneness, turning once. Transfer steaks to a serving platter, reserving drippings in skillet. Keep steaks warm while preparing sauce.
For sauce, stir onion into reserved drippings in skillet. Cook for 3 to 4 minutes or till onion is tender. Remove from heat. Carefully add broth, wine, and marjoram to onion in skillet, stirring to scrape up any browned bits. Return to heat. Bring to boiling. Reduce heat. Boil gently, uncovered, about 2 minutes or till mixture is reduced to about 1/4 cup. Serve sauce over steaks.