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3/4 lb beef tenderloin, cut into 3/4-inch slices
1 teaspoon fresh chopped marjoram
2 teaspoons sugar
1 teaspoon ground black pepper
1 tablespoon butter or margarine
1 cup fresh sliced mushrooms
1 onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine
1 tablespoon cornstarch
salt to taste
1. Mix marjoram, sugar, and pepper; rub on both sides of beef slices.
2. Melt butter over medium heat; add beef and cook about 5 minutes, or until browned, turning once.
3. Remove beef and place on serving platter; keep warm.
4. Cook mushrooms and onion for about 2 minutes in skillet drippings.
5. Mix broth, wine, and cornstarch in small bowl; stir into mushroom mixture and cook over medium heat, stirring constantly until mixture thickens and boils.
6. Continue to boil for 1 minute; then pour over beef and serve.
Taken from The Quick Cook calendar by Dateworks, 2004 edition
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