Beef Tenderloins with Red Wine Sauce

Recipe

Beef Tenderloins with Red Wine Sauce

• 1/2 tsp. coarsely ground black pepper
• 4 beef tenderloin steaks (4 oz. each), 1-inch thick
• 1 Tbsp. oil
• 1/4 cup chopped onion
• 1/4 cup Original Steak Sauce
• 1/4 cup dry red wine
• 1 tsp. dried marjoram, crushed

SPRINKLE pepper over both sides of steaks, pressing into steak.

BROWN steaks in hot oil in skillet on medium heat 5 minutes on each side or to desired doneness. Remove from skillet; keep warm.

COOK and stir onion in same skillet on medium-high heat 3 to 4 minutes or until tender. Stir in steak sauce, wine and marjoram. Bring to boil, reduce heat. Simmer 2 minutes or until about 1/3 cup sauce remains. Serve over steaks.

Wine Pairing: Gallo Family Vineyards Sonoma Cabernet Sauvignon