Beef Fillets With Green Peppercorn Sauce

For 8 (4-ounce) servings, cut steaks diagonally into thin slices; divide over 8 plates. Drizzle evenly with sauce.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 446
Caloriesfromfat 39 %
Fat 19 g
Satfat 7.3 g
Monofat 7.5 g
Polyfat 0.8 g
Protein 51 g
Carbohydrate 7.5 g
Fiber 0.2 g
Cholesterol 146 mg
Iron 6.2 mg
Sodium 586 mg
Calcium 128 mg

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

Preparation

Sprinkle beef fillets evenly with salt and pepper.

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.

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

Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.

Original recipe: Calories 840 (70% from fat); Fat 65g (sat 36g); Chol: 312mg.

Note:

November 2002