Filet Of Beef With Green Peppercorn Sauce

* Exported from MasterCook II *

Filet Of Beef With Green Peppercorn Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Sauces And Preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 4 Ounce Filet Mignons
2 Tablespoons Chopped Shallots
2 Tablespoons Butter Or Margarine
2 Tablespoons Dijon Mustard
2 Tablespoons Green Peppercorns -- slightly crushed
1/2 Cup Madeira
1/2 To 3/4 Cup Heavy Cream

Heat a small skillet on high. When hot add the butter.
Swirl butter in skillet to melt. Add filets and sauti
until seared brown on both sides (4 - 5 minutes per side
for 3/4 inch thickness, medium rare). Remove filets to
a plate and tent with foil. Add shallots and mustard,
and sauti 1 minute, do not brown. Deglaze pan with
Madeira. Reduce heat to medium low and add heavy cream.
Heat for 1 minute, add peppercorns. Crush peppercorns
gently with back of a wooden spoon to release flavor.
Season to taste with salt and white pepper. Raise
heat and cook until just thickened. Serve filets with
sauce spooned over top and garnish with sautied mushroom
caps. Serve with new potatoes roasted with rosemary,
garlic and parsley, and buttered baby carrots.

NOTES: You can use this recipe for a whole or partial filet
if you like. Cook a whole filet in the oven, or in a skillet
if it will fit. Make sauce (increasing quantities as desired)
using any bits scrapped off the roasting pan and a few tablespoons
of strong beef stock. Slice beef on the bias, place on a
platter and pour sauce over

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