2 tablespoons butter
12 ounces beef tenderloin, (fillet)
1 pound mushrooms, (about 6 cups)
1/2 cup chopped onions
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
1/2 cup reduced-fat sour cream
In a large non-stick skillet, melt 2 tablespoons butter over high heat.
Add beef, half at a time.
Cook until browned on both sides, turning once, about 4 minutes; remove from skillet.
Repeat with remaining beef.
Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes.
Add wine and return beef to skillet.
Cook until heated through, about 3 minutes.
Remove from heat.
Stir in sour cream until blended.
Yield: 4 to 5 portions