Beef Tenderloin with Red Wine Sauce

Place unpeeled potatoes in microwave-safe large bowl. Cover with vented plastic wrap, and microwave on High 8 to 10 minutes or until fork-tender.

Meanwhile, in 12-inch skillet, heat oil on medium-high until very hot. Sprinkle steaks with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides. Add steaks to skillet; reduce heat to medium, and cook 8 minutes for medium-rare or until desired doneness, turning over once.

Place potatoes and steaks on 2 dinner plates; cover with foil to keep warm. To drippings in skillet, add shallot and cook on medium 1 to 2 minutes or until browned, stirring constantly. Add wine and heat to boiling on high; boil 1 minute or until sauce is slightly reduced.

While preparing wine sauce, place frozen peas and 3 tablespoons water in microwave-safe small bowl, and cover with vented plastic wrap. Microwave on High 4 minutes; drain.

To serve, crush potatoes with fork so they split, but do not mash. Drizzle with margarine, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Spoon wine sauce over steaks. Sprinkle parsley on potatoes. Serve peas with steaks and potatoes.