• 1 lb Beef, tenderloin, extra lean, raw

  • 1/2 tsp marjoram, leaves, ground (2 tsp chopped fresh marjoram leaves can be used)

  • 2 tsp sugar

  • 1 tsp black pepper , coarsely ground

  • 1 tbsp canola oil (1 tbsp butter can be substituted)

  • 1 cup fresh mushrooms , sliced

  • 1 small onions , thinly sliced

  • 3/4 cup Broth, beef, clear, canned

  • 1/4 cup red wine (dry red or 1/4 cup non-alcoholic red wine)

  • 1 tbsp cornstarch

  1. Cut beef into four 3/4-inch slices. Mix marjoram, sugar, and pepper and rub on both sides of beef slices. Heat oil in 10-inch skillet over medium heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter and keep warm.

  2. Over medium heat in skillet, cook mushrooms and onion in drippings for 2 minutes; stirring occasionally, until onion is crisp-tender.

  3. Mix broth, wine, and cornstarch; stir into mushroom mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.

  4. Additional Information

  5. Beef is a great source of the mineral zinc, which is important for growth, wound healing, and your ability to taste foods.

Nutritional Facts

Makes 4 servings
Amount Per Serving
Calories 196.3
Total Carbs 7.1g
Dietary Fiber 0.7g
Sugars 3.3g
Total Fat 7.7g
Saturated Fat 1.8g
Unsaturated Fat 5.9g
Potassium 0mg
Protein 23.4g
Sodium 224.5mg
Dietary Exchanges
1 Fat
2 1/4 Meat
1/2 Vegetable

dinner beef tenderloin mushrooms iron b vitamins vitamin d stovetop dairy free

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