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