Yield
Makes 4 servings

How to Make It

Step 1

Sprinkle beef fillets evenly with salt and pepper.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

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