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Peppery Beef Tenderloin

main dishes, beef

3/4 pound beef tenderloin
2 teaspoons chopped fresh or
1/2 teaspoon dried marjoram
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 tablespoon margarine
1 cup sliced fresh mushrooms
-- (about 3 ounces)
1 small onion; thinly sliced
3/4 cup beef broth
1/4 cup dry red wine
1 tablespoon cornstarch

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).

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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