Source: dLife

Garlic mashed potatoes topped with seared tenderloin tail with a sherry wine and beef broth sauce.

Servings

8 oz extra lean beef tenderloin , cut into thin slices about 2 inches in length (tail piece)
6 oz fresh mushrooms , button caps, quartered
1 scallions , white part only, thinly sliced
0.5 cup Broth, beef, clear, reduced sodium, ready to serve, canned
2 tbsp white wine (or dry sherry)
1 tsp dijon mustard
1 tbsp fresh tarragon
1 tbsp chopped parsley
1 pinch black pepper
0.33 cup Milk, 1%, with add vitamin A & D (diluted with 1 cup of water)
1 cup instant mashed potato flakes
1 tbsp Margarine, soft, 80% fat
0.12 tsp garlic powder
1 pinch fresh chives (for garnish, optional)

1 Heat a nonstick skillet for 30 seconds over high heat. Sear the tenderloin for 1 minute then turn over and cook for an additional minute. Mix in the mushrooms and scallion. Cook for 2 minutes, stirring continuously. Set on a plate.
2 Pour the broth, wine, mustard, tarragon, parsley, and pepper into the skillet. Bring to a boil and cook for 3 to 4 minutes, stirring constantly. Add the beef mixture to the skillet and keep warm while preparing the potatoes.
3 Pour the diluted milk into a saucepan and bring to a boil. Add the potatoes, margarine, garlic powder, and pepper. Whip until it becomes a smooth consistency.
4 Spoon the mashed potatoes onto 2 plates and make a well in the center. Place the tenderloin in the well and pour some of the broth mixture over all. Sprinkle the chives on top.