Source: dLife

Beef tenderloin with mushrooms and onions.

Servings

1 lb extra lean beef tenderloin
0.5 tsp marjoram, leaves, ground (2 tsp chopped fresh marjoram leaves can be used)
2 tsp sugar
1 tsp black pepper , coarsely ground
1 tbsp canola oil (1 tbsp butter can be substituted)
1 cup fresh mushrooms , sliced
1 small onions , thinly sliced
0.75 cup beef broth
0.25 cup red wine (dry red or 1/4 cup non-alcoholic red wine)
1 tbsp cornstarch

1 Cut beef into four 3/4-inch slices. Mix marjoram, sugar, and pepper and rub on both sides of beef slices. Heat oil in 10-inch skillet over medium heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter and keep warm.
2 Over medium heat in skillet, cook mushrooms and onion in drippings for 2 minutes; stirring occasionally, until onion is crisp-tender.
3 Mix broth, wine, and cornstarch; stir into mushroom mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.

Beef is a great source of the mineral zinc, which is important for growth, wound healing, and your ability to taste foods.