Beef Tenderloin Fillets with Green Peppercorn Sauce

Ingredients

• 2 tablespoons butter or margarine
• 2 (8-ounce) beef tenderloin fillets
• 2 cups Marsala wine
• 1 cup chicken broth
• 20 green peppercorns
• 2 cups whipping cream
• 1/8 teaspoon Dijon mustard

Preparation

1. Melt butter in a large 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.
2. Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in cream and mustard; cook 20 minutes or until liquid is reduced by half. Return fillets to skillet, and serve warm.