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Filet of Beef with Green Peppercorn Sauce
Serves 2.

2 4-ounce filet mignons
2 tablespoons chopped shallots
2 tablespoon butter
2 tablespoons Dijon mustard
2 tablespoons green peppercorns slightly crushed
1/2 cup of Madeira
1/2 - 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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