Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef tenderloin -- About 6 inches long
   1      tablespoon    Margarine or butter -- Rosemary sauce
   1      tablespoon    Margarine or butter
     1/2  teaspoon      Cocoa
     1/8  teaspoon      Salt
   1      Clove         Garlic -- finely chopped
   1      teaspoon      Chopped fresh or
     1/4  teaspoon      Dried rosemary leaves
     1/4  cup           Dry red wine or beef broth

Preparation:

Beef Medallions with Rosemary Sauce. Cut beef tenderloin into 3/4-inch slices. Heat 1 tablespoon margarine in 10-inch skillet over medium-high heat. Saute beef in margarine over medium-high heat 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter; keep warm.Cook and stir 1 tablespoon margarine, the cocoa, salt, garlic and rosemary in same skillet until bubbly. Gradually stir in wine. Heat to boiling; boil and stir 1 minute. Serve over beef.