Beef Tenderloin with wine sauce
And for those who may not know....the wine sauce is a dry wine which means no alcohol! :)
4 Beef Tenderloin steaks
1/2 tsp cracked black pepper
1 Tbsp butter
1/2 of an onion
1/4 cup beef broth
1/4 cup dry wine
1 tsp dried majoram, crushed
Trim any fat press pepper onto both sides of steaks. Cook in a large skillet over hot butter. Medium to Medium-High heat for 10-12 minutes. Turning once. Take out steaks and reserve drippings. Stir in onion until tender. Remove from heat and add broth, wine and marjoram, stirring to scrape up any brown bits. Bring to a boil, serve over steaks.
Potatoes
4-5 red potatoes
2 Tbsp Butter
Chives
Cut potatoes into quarters. Put in a dish to cook in the microwave. Add 1 Tbsp water to the dish. Cook on high for 10-15 minutes until potatoes are tender. Remove the water, put in a bowl and stir in melted butter. Toss and sprinkle chives on.
I also made dessert but that will have to be for later. It's Dazzle Berry Pie, and it has to settle/harden, so it's thick enough to cut. Not quite ready yet. But it's going to be sooooooo good! :)
TJ gave this meal a 10 out of 10...it's just that good. :)
2 comments:
Wow, Stephanie, next thing you know you'll be opening up a restaurant. Looks good!
First of all, sounds delicious. Beef Tenderloin is probably my favorite dish. But I may be wrong but my understanding is a dry wine is wine that has had ALL of the sugar fermented into alcohol and therefore has the LARGEST alcohol content. This of course is coming from the guy that NEVER has a drop of alcohol. I would love to be corrected if there is a better totally non-alcoholic cooking wine that still tasted good.
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