Quick Fix: Beef Tenderloin with Cranberry Mustard Sauce and Green Beans with Rice

By Linda Gassenheimer, Tribune News Service

Cranberries, brown sugar, orange juice, and a touch of mustard come together to create a quick, mouthwatering sauce for beef tenderloin slices. This dish is perfect for the season or any time you want a special meal.

The beef is sliced into tender 1-inch pieces, a lean cut that cooks in just minutes. Any leftover cranberries freeze beautifully, so you can stash extras for delicious use over the coming months. Fresh green beans and microwaveable brown rice complete the meal.

Helpful Hints:

–Boneless, skinless chicken breast can be substituted for the beef.

–Granulated sugar can be used instead of brown sugar.

Countdown:

Assemble all ingredients.

Start beef.

While beef cooks, microwave green beans and rice.

Finish cooking beef and make sauce.

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