Beef Tenderloins with Red Wine Sauce

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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1/2 tsp. coarse ground black pepper

4 beef tenderloin steaks (4 oz. each), 1-inch thick

1 Tbsp. oil

1/4 cup chopped onion

1/4 cup A.1. Original Sauce

1/4 cup dry red wine

1 tsp. dried marjoram leaves , crushed

1. Sprinkle pepper over both sides of steaks; press into steaks to secure.

2. 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.

3. 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.

Beef Tenderloins with Red Wine Sauce

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