*  Exported from  MasterCook II  * 
  
                 Filet Of Beef With Green Peppercorn Sauce 
  
 Recipe By     :  
 Serving Size  : 1    Preparation Time :0:00 
 Categories    : Beef                             Sauces And Preserves 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    2      4 Ounce       Filet Mignons 
    2      Tablespoons   Chopped Shallots 
    2      Tablespoons   Butter Or Margarine 
    2      Tablespoons   Dijon Mustard 
    2      Tablespoons   Green Peppercorns -- slightly crushed 
      1/2  Cup           Madeira 
      1/2  To 3/4 Cup    Heavy Cream 
  
 Heat a small skillet on high.  When hot add the butter. 
 Swirl butter in skillet to melt.  Add filets and sauti 
 until seared brown on both sides (4 - 5 minutes per side 
 for 3/4 inch thickness, medium rare).  Remove filets to 
 a plate and tent with foil.  Add shallots and mustard, 
 and sauti 1 minute, do not brown.  Deglaze pan with 
 Madeira.  Reduce heat to medium low and add heavy cream. 
 Heat for 1 minute, add peppercorns.  Crush peppercorns 
 gently with back of a wooden spoon to release flavor. 
 Season to taste with salt and white pepper.  Raise 
 heat and cook until just thickened.  Serve filets with 
 sauce spooned over top and garnish with sautied mushroom 
 caps.  Serve with new potatoes roasted with rosemary, 
  garlic and parsley, and buttered baby carrots. 
  
 NOTES:  You can use this recipe for a whole or partial filet 
 if you like.  Cook a whole filet in the oven, or in a skillet 
 if it will fit.  Make sauce (increasing quantities as desired) 
 using any bits scrapped off the roasting pan and a few tablespoons 
 of strong beef stock.  Slice beef on the bias, place on a 
 platter and pour sauce over 
  
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