• 1 envelope brown gravy mix
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 2 teaspoons prepared horseradish
• 4 beef tenderloin fillets (4 ounces each)
• 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 10-13 minutes for medium), turning once. Season with pepper. Serve with the gravy.