1 C. merlot wine

2 packages (17 ounces) beef tips with gravy (recommended: Hormel)

2 tsp. steak seasoning

2 tsp. cracked black peppercorns

1 box (8 ounces) frozen artichoke hearts, thawed

1 box (8 ounces) frozen petite peas with pearl onions, thawed

Basil Mashed Potatoes, recipe follows

In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot with Basil Mashed Potatoes.

Basil Mashed Potatoes:

1 container (24 ounces) home-style mashed potatoes (recommended: Country Crock)

1 T. prepared pesto

1/4 C. fresh basil leaves, finely chopped

Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.