rusty2rusty

BEEF TENDERLOIN FILLETS WITH GREEN PEPPERCORN SAUCE



2 tablespoons butter or margarine
2 (8-ounce) beef tenderloin fillets
2 cups Marsala wine
1 cup en broth
20 green peppercorns
2 cups whipping cream
1/8 teaspoon Dijon mustard

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, and 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.

Yield: Makes 2 servings

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