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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.

Southern Living NOVEMBER 2002

  • Yield: Makes 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 39%
  • Fat: 19g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 51g
  • Carbohydrate: 7.5g
  • Fiber: 0.2g
  • Cholesterol: 146mg
  • Iron: 6.2mg
  • Sodium: 586mg
  • Calcium: 128mg
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Beef Fillets With Green Peppercorn Sauce recipe

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