| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Meats, Mexican | 6 | Servings |
INGREDIENTS
| 1 | 2 lb piece beef tenderloin | |
| Salt, pepper | ||
| 3 | T | Butter |
| 1/2 | Onion, finely chopped | |
| 2 | Garlic cloves | |
| finely chopped | ||
| 1/2 | c | White wine |
| 1 | c | Water |
| 1 | oz | Unsweetened chocolate |
| 1/2 | lb | Queso fresco, crumbled |
| 2 | T | Chopped parsley |
INSTRUCTIONS
Season beef to taste with salt and pepper. Fry in butter until browned. Add onion, garlic, wine and water. Cover and simmer over gentle heat about l5 minutes. Add chocolate and simmer, uncovered, l0 minutes longer. At serving time, slice meat, pour sauce over and sprinkle with cheese. Broil to melt cheese. Sprinkle with parsley. Makes 6 servings. Each serving contains about 4l6 calories, 375 mg. sodium, ll9 mg. cholesterol, 29 grams fat, 3 grams carbohydrates, 34 grams protein, 0.l9 gram fiber. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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