Beef Fillets With Green Peppercorn Sauce

• 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

1. Sprinkle beef fillets evenly with salt and pepper.
2. 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.
3. 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
4. Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.
5. Original recipe: Calories 840 (70% from fat); Fat 65g (sat 36g); Chol: 312mg.

beef tenderloin, salt, pepper, butter, olive oil, marsala, chicken broth, milk, dijon mustard, italian parsley

Taken from www.myrecipes.com/recipe/beef-fillets-with-green-peppercorn-sauce (may not work)