Beef Tenderloin with Honey-Peach Sauce - serves 8

Preparation time: 10 minutes - cooking time: 35 minutes.

2 pounds beef tenderloin,
1 cup unsweetened pineapple juice
1/3 cup lemon juice
2 tbsp cornstarch
2 tbsp butter or margarine
2 tbsp honey
1 tsp instant beef bouillon granules
1 1/2 cups chopped fresh or thawed frozen peach slices

Preheat oven to 425°F.
If meat is long and thin, fold narrow ends under and tie. If meat is flat and wide, tie crosswise in 2 or 3 places to make rounder. Place meat on rack in shallow roasting pan. Insert meat thermometer in center. Sprinkle with salt and pepper.
Bake 30 to 40 minutes or until thermometer registers 140°F for medium rare. Remove from pan. Remove strings if tied. Cover and let stand 15 minutes (meat temperature will rise 5°F during standing).
Meanwhile for sauce combine pineapple juice, ReaLemon and cornstarch in medium-sized saucepan. Add butter or margarine, honey and bouillon granules. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Stir in peaches; heat through.
Thinly slice meat across grain. Serve with sauce.