Beef Fillets with Green Peppercorn SauceCuisinart Original Recipe
2 cloves garlic, peeled
1 shallot, peeled and quartered
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 beef tenderloin fillets, about 3/4-inch thick
2 tablespoons olive oil
3/4 cup beef stock or broth (low sodium)
1 cup dry red wine, such as merlot
3 tablespoons drained green peppercorns, rinsed and drained
1/4 cup cold unsalted butter, cut into 1/2-inch pieces
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 5-1/2 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.
Add the stock, wine, and chopped garlic and shallot. 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.
ServingsMakes six servings
calories 482 (46% from fat) • carb. 2g • pro. 56g • fat 25g• sat. fat 10g • chol. 103mg • sod. 595mg • calc. 22mg • fiber 0g