Meals Matter

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Contributed By: annefrances
I made it

It's really simple because not like other recipes, it doesn't require so many ingredients. I really love this dish. Served over linguini/fettucine or other wide pasta shapes. or anywhere you like!

Ingredients

10 Strips of tenderloin, about 1 x 2 inches

1 can Campbell's cream of mushroom soup

1 Small onion sliced anyway you like

4 tbsp Olive oil

Salt

Pepper

1/2 cup Milk/cream

1 tsp Water

1/4 cup Beef broth or can be left out

3-4 tbsp Chardonnay (optional, but it's really good)

Preparation

1. Marinate tenderloin in olive oil, pepper and salt.

2. Saute it with the olive oil used to marinate it.

3. When nit's brown, set aside, but not discarding the oil.

4. Add the soup, milk/cream, broth, chardonnay in the pot where the tenderloin strips were cooked, to get the flavor of them.

5. When it nears to a boil, add the tenderloin cooked a while ago.

6. When boils, turn off the heat and serve over pasta.

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