Beef Tenderloin with Honey Peach Sauce

1 (2 to 2 1/2 pound) beef tenderloin
1 cup unsweetened pineapple juice
1/3 cup ReaLemon Lemon Juice from Concentrate
2 tablespoons cornstarch
2 tablespoons butter or margarine
2 tablespoons honey
1 teaspoon instant beef bouillon granules
1 1/2 cups fresh or thawed frozen peach slices, chopped

Preheat oven to 425º. 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 themometer registers 140º for medium rare.
Remove from pan. Remove strings if tied. Cover and let stand 15 minutes
(meat temperature will rise 5º 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.

Makes 8 to 10 servings.