Entrees
Beef Fillets with Green Peppercorn Sauce
Makes six servings
Beef Fillets with Green Peppercorn Sauce
Makes six servings
A special occasion meal.
Calories 482 (46% from fat)
carb. 2g
pro. 56g
fat 25g
sat. fat 10g
chol. 103mg
sod. 595mg
calc. 22mg
fiber 0g
carb. 2g
pro. 56g
fat 25g
sat. fat 10g
chol. 103mg
sod. 595mg
calc. 22mg
fiber 0g
Ingredients
- 2 cloves garlic, peeled
- 1 shallot, peeled and quartered
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 beef tenderloin fillets, about ¾-inch thick
- 2 tablespoons olive oil
- ¾ cup beef stock or broth (low sodium)
- 1 cup dry red wine, such as merlot
- 3 tablespoons drained green peppercorns, rinsed and drained
- ¼ cup cold unsalted butter, cut into ½-inch pieces
Preparation
- Place the garlic and shallot in the work bowl of the Cuisinart® MiniPrep. Pulse to chop finely; reserve.
- Season the fillets with salt and pepper on both sides.
- Heat a 5-½ quart Cuisinart® Sauté Pan over medium high heat; when hot add oil and swirl to completely coat the pan. Add the fillets to the pan and brown about 2-3 minutes on each side. Remove fillets. Add the stock, wine, and chopped garlic and shallot to the pan. Cook over medium high heat for about 12 - 15 minutes.
- Return the fillets to the pan and cook 5 to 6 minutes longer on each side, until done to taste. Remove fillets to a warmed platter.
- Off the heat, whisk in the green peppercorns, then gradually whisk in the cold butter, a few pieces at a time. Serve the Green Peppercorn Sauce over the fillets.
