Peppery Beef Tenderloin

1 lb. beef tenderloin
2 tsp. crushed black pepper
2 tbs,. balsamic vinegar
2 tsp. dijon mustard
2 tbs. whipping cream
2 tbs. water
Press edges of beef into pepper, cut in 1 in. slices
Heat a large skillet over med. high heat until a drop
of water sizzles and quickly evaporates.
Cook beef in hot skillet, turning frequently til
browned on all sides. -8 to 10 min.
Transfer to serving plate, keep warm.
Combine balsamic vinegar & mustard in a small bowl
and mix well..
Add to skillet drippings and mix well. Add cream & water.
Bring to a boil, stirring constantly. about 2 min.
Spoon over beef.
from the kitchen of Lois Wood