Instructions: Trim all visible fat from tenderloin and cut into 1 inch cubes. Heat olive oil in heavy, non-stick 9- or 10 inch skillet. Add cubes of beef, sprinkle with freshly ground pepper and saute about 1 minute. Remove from pan while meat is still pink and set aside.

Add butter to pan drippings. Stir in shallots and mushroom slices. Cook over medium heat until shallots are softened, but not brown, about 1-2 minutes. Add red wine and cook until liquid has reduced by half.

Meanwhile, whisk together chicken broth, cornstarch, Dijon mustard and tomato paste. After wine has reduced, add chicken broth mixture to skillet.

Heat heavy cream in microwave about 20 seconds, or just until hot. Stir into sauce. Add pinch of salt to taste, if desired. Return meat to pan and heat through. Meat should be medium to rare. (If you like it more well done, allow it to cook a little longer.) Serve at once over rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.