- 1 teaspoon whole black peppercorns (optional) - 4 beef tenderloin steaks cut 1-inch thick - 1/2 teaspoon salt - 1 tablespoon butter or margarine - 2 pakages (10 oz. ea Ore-Ida® cheddar cheese or sour cream & chive twice baked potatoes - 1/2 cup frozen Ore-Ida® Chopped Onions - 1 teaspoon cornstarch - 1 tablespoon water - 1/2 cup each dry red wine and beef or chicken broth

If desired crush peppercorns coarsely; sprinkle over steaks, patting lightly. Sprinkle steaks with salt. Melt butter in a large skillet over medium –high heat. Add steaks; cook 3 minutes. Turn steaks and continue to cook 3 to 4 minutes for medium-rare or to desired doneness. Meanwhile, cook potatoes according to microwave oven directions. When steaks reach desired doneness, transfer to serving plate; keep warm. Add onions to skillet; cook about 6 minutes or until onions are tender, stirring occasionally. Dissolve cornstarch in water and add to skillet; cook 1 minute. Add wine and broth; cook 2 to 3 minutes or until sauce is thickened, stirring frequently. Pour glaze over steaks; serve with potatoes

Discover lots of new meal ideas here. Just select one of the options below that suits you best and we'll do the rest.