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Beef Tenderloin Fillets with Green Peppercorn Sauce

April 12, 2017
Pine Island Eagle


2 Tbsp butter

1 (8 oz) beef tenderloin fillets

2 C Marsala wine

1 C chicken broth

20 green peppercorns

2 C whipping cream

1/8 tsp Dijon mustard

How to:

1. Melt butter in a large skillet over medium-high heat.

2. Add fillets, and cook for 6 minutes on each side.

3. Remove fillets from skillet and keep warm.

4. Add wine, broth and peppercorns to skillet and cook for 20 minutes or until liquid is reduced by half.

5. Stir in cream and mustard, cooking 20 minutes or until liquid is reduced by half.

6. Return fillets to skillet and serve warm.

Makes 2 servings

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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