Name: Filet Mignon with Sauteed Onions
Ingredients: 2 ts Cracked Pepper; 1/2 ts Salt; 2 Cloves Garlic; Minced; 4 4-Oz Beef Tenderloin Steaks; 1-Inch Thick; Cooking Spray; 1 c Onion; Separated Into Rings, Thinly Sliced; 2/3 c Dry Red Wine; 2 tb Steak Sauce

If I do not believe in my heart these awful truths [how God saved me from hell] – believe them so that they are real in my feelings – then the blessed love of God in Christ will scarcely shine at all. The sweetness of the air of redemption will be hardly detectable. The infinite marvel of my new life will be commonplace. The wonder that to me, a child of hell, all things are given for an inheritance will not strike me speechless with trembling humility and lowly gratitude. The whole affair of salvation will seem ho-hum, and my entrance into paradise will seem as a matter of course. When the heart no longer feels the truth of hell, the gospel passes from good news to simply news. The intensity of joy is blunted and the heart-spring of love is dried up.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef dishes, Cooking lig	4	Servings

INGREDIENTS

2	ts	Cracked Pepper
1/2	ts	Salt
2		Cloves Garlic; Minced
4		4-Oz Beef Tenderloin Steaks; 1-Inch Thick
		Cooking Spray
1	c	Onion; Separated Into Rings, Thinly Sliced
2/3	c	Dry Red Wine
2	tb	Steak Sauce

INSTRUCTIONS

Combine first 3 ingredients in a small bowl; rub both sides of beef with
pepper mixture. Place beef on a broiler pan coated with cooking spray;
broil 5 minutes on each side or until desired degree of doneness. Set
aside; keep warm.
Place a medium nonstick skillet coated with cooking spray over medium-high
heat. Add onion to skillet; cover and cook 5 mintues, stirring
occasionally. Remove onion from skillet; set aside, and keep warm. Add wine
to skillet, scraping pan to loosen the browned bits. Cook over medium-high
heat until reduced to 1/3 c (about 1 minute), and stir in steak sauce.
Spoon wine sauce over steaks, and top with onion.
Recipe by: Cooking Light, J/F 98, pg. 151
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Mar
02, 1998

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