2 lb. beef tenderloin tips (cut in 1/2 inch slices)
1/2 c. butter
1 1/2 tsp. salt
1/4 tsp. pepper
10 oz. pkg. mushrooms (sliced)
1/2 tsp. crushed basil leaves
1 tsp. rosemary
1 c. chopped onions
1 green pepper (cut in Julian strips)
1 c. Chablis
1 tsp. minced parsley
1 lb. can tomatoes (chopped and drained)

Brown meat in butter over high heat. Season with salt, pepper and 1/2 of the herbs. Remove meat from pan. Add onions, green pepper, mushrooms, and remaining herbs to drippings in skillet. Cover pan and cook until vegetables are tender. About 5 minutes. Return meat to pan with wine and parsley. Bring to boil, simmer 1 minutes. Add tomatoes and boil gently uncovered for 10 minutes.