Comida Kraft
Recipe Box

Beef Tenderloins with Red Wine Sauce

Beef Tenderloins with Red Wine Sauce is rated 4.6 out of 5 by 15.
Prep Time
10
min.
Total Time
27
min.
Servings

4 servings

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.

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What You Need

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Make It

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  • 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.
Please use alcohol responsibly.

Cooking Know-How

For well-browned steaks, blot off excess moisture from surface of steaks with a paper towel before sprinkling with pepper.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 190
Total fat 10g
Saturated fat 3g
Cholesterol 55mg
Sodium 320mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 3g
Protein 18g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from It was wonderful! It was wonderful! Instead of plain tenderloin, I bought some that were already encrused in peppercorns. Picked up some potatoes at the hot counter and a can of french beans. Dinner was done in 20 minutes, including the extra time I needed to make the meat well-done. Bravo! Even the meat and potatoes guy loved it! A tip: use a cranberry juice blend (I used cran-raspberry) instead of wine and cook the meat in the marinade for the last 2 minutes. Makes it more juicy and flavourful, esp. for well-done meat!
Date published: 2003-04-08
Rated 5 out of 5 by from I made it for my family and they fought over what few left overs remained. I made it for my family and they fought over what few left overs remained. They loved it! I thought it was really good too.
Date published: 2005-12-07
Rated 5 out of 5 by from Loved the ease and taste of this dinner. Loved the ease and taste of this dinner. Used bite sized beef cubes over pasta. Strongly suggest!!
Date published: 2004-09-15
Rated 5 out of 5 by from AWESOMELY TENDER & FULL OF FLAVOR! AWESOMELY TENDER & FULL OF FLAVOR!! Made it twice in 1 week because of family requests.
Date published: 2011-10-11
Rated 5 out of 5 by from Loved this. Loved this. I double the sauce though. Very good, easy, and looks fancy.
Date published: 2012-12-11
Rated 5 out of 5 by from I added chopped grilled portobello mushrooms! I added chopped grilled portobello mushrooms! Very good!!
Date published: 2005-08-23
Rated 4 out of 5 by from I added Shitake mushrooms I added Shitake mushrooms
Date published: 2005-01-11
Rated 4 out of 5 by from A classic. A classic.
Date published: 2002-06-19
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