Recipe - Peppered Beef Tenderloin With Horseradish Sau

1 Onion, peeled
8 Whole cloves
1 Bay leaf
1 pt Milk
1 teaspoon Whole black peppercorns,
Roughly crushed
6 ounce Fresh white breadcrumbs
2 tablespoon Single cream
One half ounce Butter
Salt & freshly ground black
Pepper

Here are some recipes from the Safeway magazine that I've formatted into
meal master.

Stud the onion with the cloves.Place in a pan with the bay leaf, milk and
peppercorns. Gently bring to the boil and then remove from the heat. Cover
and stand for 20 minutes. Strain the milk into a clean pan and stir in the
breadcrumbs. Simmer gently for 10 minutes, stirring occasionally until
thickened, then stir in the cream and butter. Season to taste and spoon
into a serving bowl.
Posted to MMRecipes Digest V3 #326

Date: Thu, 28 Nov 1996 15:28:59 +0000

From: Susan Taft jr03@dial.pipex.com