Low Fat Peppery Beef Tenderloin Recipe

Ingredients

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

Method

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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