Beef Tenderloins With Wine Sauce

From bhg

Trim any separable fat from steaks.

Press pepper onto both sides of steaks.

Melt butter in a large skillet over medium to medium-high heat.

Cook steaks in hot margarin for 10-12 minutes or to desired doneness , turning once during cooking.

Remove steaks to a serving platter.

Keep warm.

Stir onion in to skillet drippings.

Cook 3-4 minutes or until onion is tender.

Remove skillet from heat.

Add broth , wine , and marjoram to skillet , stirring to scrape up any browned bits.

Return skillet to heat.

Bring to boiling.

Lower heat and boil gently , uncovered , for about 2 minutes or until mixture is reduced to about 1 / 4 cup.

Serve sauce over steaks.

beef tenderloin steaks, black pepper, margarine, onion, beef broth, dry red wine, dried marjoram