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An impressive dish, beef tenderloin fillets
pan-grllled in butter and served with a marsala cream sauce with
green peppercorns.
Beef Tenderloin Fillets
with Green Peppercorn Sauce
- 2 tablespoons butter
2 (8-ounce) beef tenderloin fillets
2 cups Marsala wine
1 cup chicken broth
20 green peppercorns
2 cups whipping cream
1/8 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- Melt butter in a large skillet over medium-high
heat. Add fillets, and cook 6 minutes on each side or to desired
degree of doneness. Remove fillets from skillet, season with
salt and epper to taste; keep warm.
- Add wine, broth, and peppercorns to skillet;
cook 20 minutes or until liquid is reduced by half. Stir in cream
and mustard; cook 20 minutes or until liquid is reduced by half.
Return fillets to skillet, and serve warm.
Makes 2 servings.
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