Shelley, I didn't use a recipe or measure any of the ingredients but I wrote up this outline for you.
Home Cookin Chapter: Recipes From Thibeault's Table
Beef Tenderloin Tips in Green Peppercorn Sauce
==============================================
Tailend piece of Beef Tenderloin cut into cubes (approximately one pound)
butter
olive oil
tablespoon or two of dried green peppercorns
red wine
1 cup of beef broth
1 shallot, finely chopped
parsley
chives
Beurre Manié
1 teaspoon Butter
1 teaspoon Flour
Salt/Pepper
Add the green Peppercorns to the beef broth and bring to a boil. Turn
off heat and let sit. (This can be done in a microwave)
Heat skillet on high. Add olive oil and butter and brown meat. Don't
crowd the pan. Do it in two or three batches depending on pan size.
Don't over cook meat. It should be very rare. Remove the meat to a
bowl.
Turn heat down to medium and add the chopped shallots. Cook for just
a minute, stirring so that the shallots do not brown. Add a splash of
red wine, and simmer to reduce. Add the beef broth with peppercorns
and simmer for 5 minutes.
Mix the butter and the flour together. Whisk a little bit of the Beurre
Manie into the sauce to thicken. You probably won't need all of it. Season with salt and pepper.
Simmer for a few minutes. Add the meat and any juices back into the
pan. Just cook long enough to heat the meat through. Do not over
cook. The meat should still be rare. Sprinkle with chopped parsley.
Serve with mashed potatoes, rice or noodles.
artsyshell
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