6 tbsp. butter
1 1/2 lbs. beef tenderloin, cut very thin 2 inch strips
1/2 tsp. salt
2 onions, chopped
2 green peppers, chopped
1 1/2 c. brown beef gravy
1 c. red wine
2 tbsp. cornstarch

Melt two tablespoons butter in skillet. Salt beef, saute only a few strips of meat at a time, brown quickly all over. Remove from skillet, adding two more tablespoons butter, or more if needed. Add remaining butter to empty skillet, saute vegetables for about 3 minutes, add beef gravy. Add wine into cornstarch and stir, then add to gravy mixture. Cook and stir until mixture bubbles, cook and stir for 2 minutes longer. Add beef, heat thoroughly. Season with salt and pepper.