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BEEF TENDERLOIN FILLETS WITH CAPER SAUCE

THIS IS DELICIOUS AND VERY FLAVORFUL.





List of Ingredients



• 2 TABLESPOONS BUTTER
  
• 2 ( 8 OUNCE) BEEF TENDERLOIN FILLETS
  
• 2 CUPS MARSALA WINE
  
• 1 CUP CHICKEN BROTH
  
• 20 CAPERS, DRAINED AND RINSED WELL
  
• 2 CUPS WHIPPING CREAM
  
• 1/8 TEASPOON DIJON MUSTARD
  






Instructions



1. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM/HIGH HEAT. ADD TENDERLOIN FILLETS AND COOK 6 MINUTES ON EACH SIDE OR TO DESIRED DEGREE OF DONENESS. REMOVE FILLETS FROM SKILLET AND KEEP WARM.
   
2. ADD WINE,BROTH AND CAPERS TO SKILLET, COOK 20 MINUTES OR UTNIL LIQUID IS REDUCED BY HALF. STIR IN CREAM AND MUSTARD, COOK 20 MINUTES LONGER OR UTNIL LIQUID IS REDUCED BY HALF. RETURN FILLETS TO SKILLET AND HEAT SLIGHTLY. 2 SERVINGS.