Beef Fillets With Green Peppercorn Sauce
Ingrediënten
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
Instructies
- 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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