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Peppered Tenderloin Casserole

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2 pounds boneless beef tenderloin
4 tablespoons margarine
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon coarsely ground pepper
dash ground sage
dash ground cumin
1 pound mushrooms, quartered
2 medium green peppers, chopped
2 cloves garlic, finely chopped
1 medium onion, cut into wedges
2 medium tomatoes, cut into wedges
½ cup soy sauce
2 tablespoons cider vinegar
2 tablespoons tomato paste


Slice beef into ¼ inch wide strips. Sauté in 2 tablespoons margarine and 1 tablespoon oil in large skillet. Place in baking dish. Sprinkle with salt, pepper, sage and cumin; toss lightly. Sauté mushrooms in remaining margarine and oil in skillet for 2 minutes. Add to casserole. Stir green peppers, garlic and onion into pan drippings. Sauté for 2 minutes. Add to casserole. Arrange tomatoes on top. Combine remaining ingredients in skillet. Heat to boiling point, stirring constantly. Pour over beef mixture; toss lightly. Bake, covered, in 350 degree oven for 30 minutes.

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