Made this tonight and was disappointed and
underwhelmed. The sauce was too plentiful and too
sweet and didn't cook down enough (which could
have been my fault). Was Marsala the wrong wine? I
wanted a deeper, richer, more concentrated
peppercorn sauce. The steaks were tender and tasty
(used strip steaks) but the sauce needs mega
improvements. Any suggestions?

* Exported from MasterCook *

Beef Fillets with Green
Peppercorn Sauce

Recipe By : Southern Living, November 2003
Serving Size : 4 Preparation Time :1:00
Categories : Beef

Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
4 8 ounce beef tenderloin
fillets
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon butter
1 teaspoon olive oil
2 cups marsala wine
1 cup fat free, low sodium
chicken broth
20 green peppercorns
15 ounces fat free evaporated milk
1/4 teaspoon dijon mustard
italian parsley -- for
garnish

Sprinkle beef fillets evenly with salt and pepper
Melt butter with olive oil in large non-stick
skillet over medium high heat. Add beef fillets,
and cook 6 minutes on each side, or to desired
degree of doneness. Remove fillets from skillet
and keep warm.
Add wine, broth, and peppercorns to skillet: Cook
20 minutes or until liquid is reduced by half.
Stir in evaporated milk and mustard; Cook, over
low heat, 5-7 minutes or until slightly thickened.
Return fillets to skillet and serve with parsley
garnish.