1-1/2 lb. beef tenderloin, cut into 4 fillets about 1 1/4 inches thick
2 tsp. snipped fresh sage or 1/2 tsp. dried sage, crushed
1/4 to 1 tsp. coarsely ground white or blackpepper
1/4 tsp. salt
2 tsp. cooking oil
1 C. coarsely chopped tomatoes
2 T. chili seasoning mix
2 cloves garlic, minced
1/2 C. drained canned red beans, rinsed
1/4 to 1/2 C. grated fresh horseradish root
Sage leaves (optional)

Rub both sides of fillets with sage, pepper, and salt; set aside. In a heavy skillet heat oil over medium-high heat. Add tomatoes, chili seasoning, and garlic to skillet; cook for 1 to 2 minutes or until tomatoes just start to soften. Reduce heat to medium-low. Add beans and horseradish. Cook and stir for 2 minutes more. Loosely cover chili; keep warm. Grill fillets on the rack of an uncovered grill directly over medium coals for 18 to 20 minutes for medium doneness or to desired doneness. (Or, in a heavy skillet cook fillets in 4 tsp. hot oil over medium heat for 14 to 16 minutes, turning once.) To serve, place one fillet on each plate; spoon warm chili sauce over fillet and garnish with sage leaves. Serve with steamed vegetables, if desired.

Yield: 4 servings
Calories: 347
Fat: 14g
Fiber: 1g