1 envelope brown gravy mix
1 jar {4 1/2 oz.} sliced mushrooms — drained
2 teaspoons prepared horseradish
4 5 ounce beef tenderloin fillets
1/8 teaspoon pepper
Prepare gravy according to package directions; add mushrooms and horseradish. Set aside and keep warm. In a non-stick skillet, cook fillets over medium-high heat until meat reaches desired doneness {about 10 to 13 minutes for medium}, turning once. Season with pepper. Serve with the gravy.