Orange Peppercorn Beef Medallions

• 4 teaspoons fresh orange zest, chopped
• 2 teaspoons crushed black peppercorns
• 1 12 lbs beef tenderloin, 8 slices 3/4 inch thick,3 ounces each
• salt
• 8 tablespoons butter
• 4 tablespoons shallots, minced
• 4 tablespoons red bell peppers, diced
• 4 tablespoons green bell peppers, diced
• 12 cup fresh-squeezed orange juice
• 4 tablespoons fresh orange sections, diced

1. Combine 1 teaspoon fresh orange zest and 1/2 teaspoon crushed black peppercorns and place on small plate.
2. Use 2 beef tenderloin medallions per portion.
3. Season each with salt to taste.
4. Then coat 1 side of each medallion with fresh orange zest and peppercorn mixture.
5. Melt 1 tablespoon of butter in small skillet over medium heat.
6. Place crusted side of medallion in butter and cook 4- 5 minutes until browned.
7. Turn meat and cook on other side 4-5 minutes for medium rare.
8. Remove from skillet and hold warm.
9. (if meat is desired well done, place pan in 350F oven until desired doneness.)
10. Add a second tablespoon of butter to pan, melt over medium heat, and then add 1 tablespoon shallots and 1 tablespoon each of red and green bell peppers.
11. Cook 3- 4 minutes until tender.
12. Stir in 2 tablespoons of fresh-squeezed orange juice and bring to a boil.
13. Stir 1-tablespoon fresh diced orange segments into hot liquid, and then remove from heat.
14. Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions.
15. Serve immediately.

fresh orange zest, black peppercorns, beef tenderloin, salt, butter, shallots, red bell peppers, green bell peppers, freshsqueezed orange juice, fresh orange sections

Taken from www.food.com/recipe/orange-peppercorn-beef-medallions-49257 (may not work)