By: Bob Murr 12-01-2005
Note: Each Tenderloin weighs
approx. ¾ to 1 lb. and will give
2 – 3 Servings. Most Tenderloins
are sold 2 to a package.
For 1 Tenderloin, cut into one
inch medallions. Dredge in flour
– brown in Butter/Olive Oil
Combination.
Add 2 Large Chopped Shallots.
Add 1 Small Can (4oz) Mushrooms,
Drained. Add about 3 Oz Low Salt
Chicken Broth. Let simmer 10
minutes. Take out Meat – keep
warm in oven. Turn up heat to skillet.
Add ½ Cup Red Wine and ½ Cup Water.
Scrape Goodies off bottom of pan.
When cooked down enough, add
Fat Free Sour Cream. Take Meat
out of oven, spoon Gravy over
Meat and serve. Note: Can double,
triple, etc. Tender and tasty! Ann Murr