1-1\/2 lb. beef tenderloin, cut into 4 fillets about 1 1\/4 inches thick
\n2 tsp. snipped fresh sage or 1\/2 tsp. dried sage, crushed
\n1\/4 to 1 tsp. coarsely ground white or blackpepper
\n1\/4 tsp. salt
\n2 tsp. cooking oil
\n1 C. coarsely chopped tomatoes
\n2 T. chili seasoning mix
\n2 cloves garlic, minced
\n1\/2 C. drained canned red beans, rinsed
\n1\/4 to 1\/2 C. grated fresh horseradish root
\nSage leaves (optional)<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 347
\nFat: 14g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n