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Beef Tenderloin
Source: dLife

Beef tenderloin with mushrooms and onions.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 193.2
Total Carbs 6.5 g
Dietary Fiber 0.7 g
Sugars 2.7 g
Total Fat 7.7 g
Saturated Fat 1.8 g
Unsaturated Fat 1.0 g
Potassium 124.3 mg
Protein 23.4 g
Sodium 224.5 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 2 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  extra lean beef tenderloin
0 1/2 tsp  marjoram, leaves, ground
2 tsp  sugar
1 tsp  black pepper
1 tbsp  canola oil
1 cup  fresh mushrooms
1 each  small onions
0 3/4 cup  beef broth
0 1/4 cup  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.

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