Recipe of the Day

Food 4 Less

Grilled Shrimp Veggie Kabobs

Tip Of The Day

Don’t You Dare Toss That Brine! Here’s a little secret – there’s quite a bit you can do with your olive brine (or juice) outside of making a great Martini, like adding it to your next salad or slaw. Get the most out of your next can or jar with these pin-worthy tips:

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Beef Tenderloins with Red Wine Sauce

Prep Time: 10 minutes

Cook Time: 27 minutes

Servings: 4


  1/2 tsp coarsely ground black pepper

  4 (4-ounce) beef tenderloin steaks, 1 inch thick

  1 Tbs oil

  1/4 cup chopped onion

  1/4 cup A.1. Original Steak Sauce

  1/4 cup dry red wine

  1 tsp dried marjoram, crushed

Select All

Add Items to List


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

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 3-4 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.