Steak with Sauteed Onions

Makes 6 servings

• 6 4-ounce beef tenderloin steaks (1 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons margarine or butter
• 1 small red onion, cut into 6 wedges
• 2 cloves garlic, minced
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 2 tablespoons whipping cream
• 2 tablespoons onion marmalade or orange marmalade

1. Sprinkle meat with salt and pepper. In a large skillet melt margarine over medium heat. Add onion and garlic. Cook and stir for 6 to 8 minutes or until onion is tender but not brown. Remove onion from skillet.
2. Increase heat to medium-high. Add steaks to skillet; cook to desired doneness, turning once. (For rare, cook meat about 4 minutes on each side. Allow 2 to 3 minutes longer for medium.) After turning, sprinkle meat with basil and oregano.
3. Remove meat from skillet; place on serving platter. Return onions to skillet. Heat onions through. Remove skillet from heat. Stir in whipping cream. Spoon cream over steaks. Top each steak with 1 tablespoon of the onion marmalade, and then divide cooked onions evenly among the steaks.