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Sunday, March 18, 2007

Black Pepper Beef

Even after making the filet mignon the other night, we still had some beef tenderloin remaining. Annie cubed it up, marinated it with a packet of black pepper sauce, and stir-fried it with some mushrooms, bell peppers, onions, and green onions.

Talk about tasty! Annie skillfully fried the tenderloin so it didn't toughen up. Restaurant quality, for home-cooked price!