Beef Fillets With Green Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce. 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 |
Directions:
1. Sprinkle beef fillets evenly with salt and pepper.
2. 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.
3. 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
4. Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.
5. Original recipe: Calories 840 (70% from fat); Fat 65g (sat 36g); Chol: 312mg.
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