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Beef Fillets With Green Peppercorn Sauce

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Ingredients

Makes 4 servings

Prep: 15 min., Cook: 40 min.

  • 4 8-ounce beef tenderloin fillets
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon butter or margarine
  • 1 teaspoon olive oil
  • 2 cups Marsala wine
  • 1 cup fat-free low-sodium chicken broth
  • 20 green peppercorns
  • 1 5-ounce can fat-free evaporated milk
  • ¼ teaspoon Dijon mustard

Garnish:

  • Italian parsley sprigs

Instructions

  • Sprinkle beef fillets evenly with salt and pepper.
  • Melt butter and 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.
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Course; Beef