4 beef tenderloin fillets (4-oz each)
1 large onion, cut into �" slices
� lb fresh mushrooms, thickly sliced
2 T butter
1 can (14 �-oz) diced tomatoes, undrained
� cup water
� tsp dried basil
� tsp beef bouillon granules
1/8 tsp pepper
Grill fillets, covered, over medium heat for 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Meanwhile, in a large skillet, saut� onion and mushroom in butter until tender. Stir in the tomatoes, water, basil, bouillon and pepper. Bring to a boil; cook and stir over medium heat for 5 minutes or until thickened. Serve with beef.
