Source: dLife

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

Servings

8.0
8 oz  extra lean beef tenderloin 6.0
6 oz  fresh mushrooms 1.0
1 each  scallions 0.5
0 1/2 cup  Broth, beef, clear, reduced sodium, ready to serve, canned 2.0
2 tbsp  white wine 1.0
1 tsp  dijon mustard 1.0
1 tbsp  fresh tarragon 1.0
1 tbsp  chopped parsley 1.0
1 pinch  black pepper 0.3333
0.3333 cup  Milk, 1%, with add vitamin A & D 1.0
1 cup  instant mashed potato flakes 1.0
1 tbsp  Margarine, soft, 80% fat 0.125
0.125 tsp  garlic powder 1.0
1 pinch  fresh chives

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.