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Ingredients
32 ounce frangelico
1 teaspoon butter
0.3 teaspoon dijon mustard
5 ounce evaporated milk fat-free canned
1 cup chicken broth fat-free low-sodium
20 peppercorns green
2 cups plum brandy
1 teaspoon olive oil
4 servings parsley italian
0.5 teaspoon pepper
0.5 teaspoon salt
Equipment
frying pan
Directions
Sprinkle beef fillets evenly with salt and pepper.
Melt butter with olive oil in a large nonstick skillet over medium-high heat.
Add 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 to 7 minutes or until slightly thickened. Return fillets to skillet, and serve warm.
Garnish, if desired
Note: Green peppercorns are immature, tender peppercorns jarred in brine. They can be found near capers in the pickled food section of the supermarket.
Original recipe: Calories 840 (70% from fat); Fat 65g (sat 36g); Chol: 312mg.
