Beef Fillets with Green Peppercorn Sauce

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

Calories 482 (46% from fat) • carb. 2g • pro. 56g • fat 25g• sat. fat 10g • chol. 103mg • sod. 595mg • calc. 22mg • fiber 0g

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. 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.