Peppered Steak With Sauteed Mushrooms-Italian Style

• 1/4 c. oil
• 1 lb. beef tenderloin, cut into 2-inch squares (1/4-inch thick)
• 1 1/2 lb. (4 large) fresh green peppers
• 2 medium size firm red tomatoes
• 1 small tomato or 1/4 c. tomato paste
• 1/2 lb. firm, fresh mushrooms
• 1/4 c. sherry or Sauterne
• 1 large clove garlic
• 1 1/2 tsp. oregano
• salt and pepper
• 1/2 c. butter or oil

1. In 1/4 cup oil, saute green peppers, cut into 1 1/2-inch squares, and several slices of garlic about 5 minutes, turning them often to prevent browning.
2. Season with 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon oregano.
3. Cover and steam about 5 minutes, turning them several times.
4. Do not cook any longer than necessary.
5. Peppers should be crisp-tender and still green.
6. Put aside.

oil, beef tenderloin, fresh green peppers, red tomatoes, tomato, firm, sherry, clove garlic, oregano, salt, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=924668 (may not work)