Don't wait for your anniversary. Juicy steaks topped with a savory red wine and onion sauce are easy enough for any night, including tonight.
What You Need
Original recipe yields 4 servings
1/2 tsp. coarse ground black pepper
4 beef tenderloin steaks (4 oz. each), 1-inch thick
1 Tbsp. oil
1/4 cup chopped onion
1/4 cup A.1. Original Sauce
1/4 cup dry red wine
1 tsp. dried marjoram leaves, crushed
Add To Shopping List
Please use alcohol responsibly.
Let's Make It
Sprinkle pepper over both sides of steaks; press into steaks to secure.
Cook steaks in hot oil in large skillet on medium heat 5 minutes on each side or to until cooked through. Remove steaks from skillet, reserving drippings in skillet; cover to keep warm.
Add onion to drippings in skillet; cook and stir on medium-high heat 3 to 4 minutes or until tender. Add steak sauce, wine and marjoram; mix well. Bring to boil. Reduce heat to medium-low; simmer 2 minutes or until thickened. Serve over steaks.
For well-browned steaks, blot off excess moisture from surface of steaks with a paper towel before sprinkling with pepper.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.