oz beef tenderloin (fillet), thinly sliced
lb mushrooms, quartered, (about 6 cups)
cup chopped onions
tsp dried dill weed
tsp ground black pepper
cup dry white wine
cup reduced-fat sour cream
In a large non-stick skillet, melt 2 tablespoons butter over high heat. Add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 2 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended.