Pepper Steak with Port-Wine Mushroom Sauce
Slather pan-seared beef tenderloin fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée. Serve with steamed asparagus and a buttered roll for a complete meal.
Recipe by Cooking Light April 2000
Credit: Randy Mayor
241 calories; calories from fat 29%; fat 7.7g; saturated fat 3g; mono fat 2.9g; poly fat 0.4g; protein 27.5g; carbohydrates 9.4g; fiber 1g; cholesterol 70mg; iron 4.6mg; sodium 722mg; calcium 28mg.