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Beef Fillets With Peppercorn Sauce




Source of Recipe


Mai


List of Ingredients




4 (8-ounce) beef tenderloin fillets
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon butter or margarine
1 teaspoon olive oil
2 cups Marsala
1 cup fat-free, low-sodium chicken broth
20 green peppercorns
1 (5-ounce) can fat-free evaporated milk
1/4 teaspoon Dijon mustard
Garnish: Italian parsley sprigs



Recipe



Sprinkle beef fillets evenly with salt and pepper.

Melt butter with olive oil in a large nonstick skillet over medium-high heat. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Remove fillets from skillet, and keep warm.

Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in evaporated milk and mustard; cook, over low heat, 5 to 7 minutes or until slightly thickened. Return fillets to skillet, and serve warm. Garnish, if desired