Succulent Beef Fillet with Green Peppercorns

Succulent Beef Fillet with Green Peppercorns

The succulent tradition for meat lovers.

Ingredients for 4 servings:

  • 4 beef tenderloin fillets
  • ½ teaspoon salt
  • ½ teaspoon black peppercorns grounded (or smoked peppercorns)
  • 1 teaspoon butter or margarine (~25g)
  • 1 teaspoon olive oil (~25g)
  • 2 cups Marsala
  • 1 cup fat-free, low-sodium chicken broth
  • 20 green peppercorns
  • ⅔ of a glass of milk (better if semi-skimmed)
  • ¼ teaspoon Dijon mustard
  • Italian parsley sprigs to garnish

Follow these steps:

Evenly sprinkle the beef fillets with salt and black pepper.

Melt the butter with the olive oil in a medium-high heat non-stick pan. Add the fillets and cook for 6 minutes on each side to seal the meat, until it is golden brown on each side.

Remove the fillets from the pan, put them in a bowl and cover them with plastic wrap to keep them warm.

Add wine, broth and peppercorns to the pan; cook until the liquid is reduced by half (about 15-20 minutes). Add milk and mustard and keep cooking over low heat until slightly thickened (about 5 to 7 minutes).

Return the fillets to the pan, heat them for a minute and then serve them hot.

Fancy hint:

the Green peppercorns are perfect, but if you try this recipe with the Australian Forest black pepper or the Voatsiperifery pepper from Madagascar you won’t be disappointed!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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