Beef Tenderloin Fillets with Green Peppercorn Sauce
An impressive dish, beef tenderloin fillets pan-grllled in butter and served with a marsala cream sauce with green peppercorns.
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.