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2 (4 oz.) tenderloin steaks
bacon slices (optional)
2 Tbsp. butter or margarine
1/2 c. sliced mushrooms
1 single serving envelope
instant onion soup mix
1 Tbsp. parsley, finely
1 1/2 tsp. all-purpose flour
1/2 c. water
1/4 c. dry red wine
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Wrap steak with bacon; secure with string. In medium
skillet, melt butter and brown steaks 2 minutes on each side.
Add mushrooms and cook until mushrooms are tender. Add instant
onion soup mix, parsley and flour blended with water, wine,
lemon juice and Worcestershire sauce. Simmer, turning steaks
occasionally, 8 minutes or until tender.
Serve, if desired with delicately seasoned rice and hot
cooked julienne cut vegetables. Makes 2 servings.

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