1 c. olive oil
1 tbsp. black pepper
2 tsp. basil
2 tsp. season salt
1 beef tenderloin (sm.), cut into 4 (3 oz.) strips
3 mushrooms, sliced
1/2 red onion, diced
1 tsp. black pepper
4 oz. chicken stock (chicken base & water)
2 tbsp. butter
4 oz. Burgundy wine
2 tbsp. parsley flakes

MARINATE: Mix olive oil, 1 tablespoon black pepper, basil and season salt to make the marinate. Then cut the beef tenderloin into 3 ounce strips and soak into the marinate for about 2 hours.

Brown off tenderloin and drain grease. Add mushrooms, onions, 1 teaspoon black pepper and 2 tablespoons parsley. Put wine and chicken stock in and simmer for 3 minutes. Add butter and simmer for about 4 minutes. Place tenderloin on plate and top with sauce and vegetables. Serves 2.