Even after making the filet mignon the other night, we still had some beef tenderloin remaining. Annie cubed it up, marinated it with a packet of black pepper sauce, and stir-fried it with some mushrooms, bell peppers, onions, and green onions.

Talk about tasty! Annie skillfully fried the tenderloin so it didn’t toughen up. Restaurant quality, for home-cooked price!

Aloha, Nate