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

Recipe by Southern Living November 2002


Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

446 calories; calories from fat 39%; fat 19g; saturated fat 7.3g; mono fat 7.5g; poly fat 0.8g; protein 51g; carbohydrates 7.5g; fiber 0.2g; cholesterol 146mg; iron 6.2mg; sodium 586mg; calcium 128mg.