Sunday, August 10, 2008

Peppery Filet Mignon in Red Wine

1/2 teaspoon coarsely ground black pepper
4 - 6oz. Buffalo Filet Mignons
1 tablespoon vegetable oil
1/4 cup chopped onion
1/4 cup steak Sauce
1/4 cup dry red wine
1 teaspoon dried marjoram, crushed

INSTRUCTIONS 1. Sprinkle pepper over both sides of steaks, pressing into steak.

2. Brown steaks in hot oil in skillet over medium heat for 5 minutes on each side or until desired doneness; remove from skillet and keep warm.

3. Cook and stir onion in same skillet over medium-high heat for 3 to 4 minutes or until tender.

4. Stir in steak sauce, wine and marjoram. Heat to a boil; reduce heat. Simmer for 2 minutes or until there is about 1/3 cup sauce remaining. Serve over steaks.

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