InternetMom13

Serves: 4

2 tsp butter
2 tbsp cornstarch
salt and pepper, to taste
1/4 cup each: onions, scallions or leeks, chopped cup shallots
4 minced cloves garlic
1 lb sliced mushrooms
1/2 chopped, 4 teaspoons reserved for garnish cup fresh parsley
1/4 cup Madeira wine (or use water)
12 ounce beef tenderloin
1 tbsp cracked black peppercorns
2 cup fat-free beef broth

Preheat the broiler.
Place the butter, shallots, garlic, mushrooms, and wine in an oven cooking bag (or in a microwavable bowl covered loosely with plastic wrap), and microwave for 3 minutes, stirring once or twice during the cooking.
Spread the cracked black peppercorns (and perhaps a little salt, if desired) out on a sheet. Roll the tenderloin in the pepper.
Place the tenderloin on a rack under the broiler and broil to desired doneness.
At the same time, add to a large skillet the beef broth and cornstarch, and whisk to remove any lumps.
Turn the heat to medium-high and add the partially-cooked mushroom mixture, parsley, and salt and pepper to taste. Heat, stirring, for about 2 minutes or until thickened.
When the meat is finished, remove from broiler, and slice into 8 slices, two for each person.
To serve, slightly overlap the tenderloin slices on the plate. Pour the mushroom sauce to one side of the meat and sprinkle on extra parsley.
Tip: The meat can be pan-broiled by sing a large skillet with olive oil, slicing the meat into 8 slices, and searing for a few minutes on each side.


Calories: 290
Total Fat: 16 g
Carbohydrates: 11 g
Protein: 26 g