Jackie's Peppery Filet Mignon In Red WineAdd to Cookbook user submitted recipe
- 1/2 (teaspoon) 1/2 (teaspoon) coarsely ground black pepper
- 24.0 (ounce) 4 (6.0 ounce) filet mignons
- 1 (tablespoon) 1 (tablespoon) vegetable oil
- 1/4 (cup) 1/4 (cup) chopped onion
- 1/4 (cup) 1/4 (cup) steak sauce
- 1/4 (cup) 1/4 (cup) dry red wine
- 1 (teaspoon) 1 (teaspoon) dried marjoram, crushed
- 1 (to taste) salt
- Sprinkle pepper over both sides of steaks, pressing into steak. Season steaks on both sides with salt. 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.
- Cook and stir onion in same skillet over medium-high heat for 3 to 4 minutes or until tender. 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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- Total Fat
- Saturated Fat
- Dietary Fiber
- Vitamin A
- Vitamin C