Peppery Beef Tenderloin
3/4 pound beef tenderloin
Trim fat from beef tenderloin. Cut beef into four 3/4-inch slices. Mix marjoram, sugar and pepper; rub on both sides of beef slices. Cook beef in margarine in 10-inch nonstick skillet over medium heat 4 to 5 minutes on each side, turning once, until brown and medium doneness. Remove beef to platter; keep warm. Cook mushrooms and onion in same skillet over medium heat about 2 minutes, stirring occasionally, until onion is crisp-tender. Mix broth, wine and cornstarch; pour into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over beef and, if desired, with hot cooked rice or cholesterol-free noodles. 4 SERVINGS (WITH ABOUT 1/2 CUP SAUCE EACH).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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