Beef Tenderloin
utensils needed:
9 inch browning dish with lid
2 C measure cup
Cooking time: 12 minutes
Serves 4 (well, maybe only 1 of you big boys!!)
1 pound beef tenderolin, cut in chunks
1 Tbsp vegetable oil
1/2 large green bell pepper
1/2 C onion, cut in chunks
1/2 C celery, cut in 1/4 inch slices
1 8.5 oz. can water chestnuts, sliced
1 10.5 oz can beef consomme, undiluted 1/2 can
1/2 tsp garlic powder
Sauce:
remaining consomme 5 oz
2 TBS cornstarch
2 Tbs honey
2 tsp red wine
1 tsp salt
Preheat empty browning dish
on high 5 minutes. Add oil and beef chunks. Quickly sear meat turning and rearranging with a wooden spoon. Some peices may still be pink.
Stir in bell pepper, onion, celery and water chestnuts.
Pour 3/4 C. consomme and garlic powd over mixture.
Cover and microwave
on High 5 minutes
Stirring once. Do not over cook meat.
Place cornstarch in 2 C measure and pour remaining consomme in slowly to blend. Add honey, wine, and salt. Microwave on
High 2 minutes stirring at 30 second intervals. Spread sauce over meat and vegetable mixture.
Serve at once with the side dish of your choice.