Melt butter with olive oil in large skillet over medium heat. Add
filets and cook 6 minutes on each side. Remove filets from skillet
and keep warm.
Add wine, broth, and peppercorns to skillet and cook 20 minutes or
until liquid is reduce by half. Stir in evaporated milk and mustard,
cook over low heat 5-7 minutes or until slightly thickened.
Return filets to skillet and serve warm.
Originally Submitted
1/8/2011
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You can add this Beef filets with green peppercorn sauce recipe to your own private DesktopCookbook.
