Recipe - Filet Of Beef With Green Peppercorn Sauce

2 4 Ounce Filet Mignons
2 tablespoon Chopped Shallots
2 tablespoon Butter Or Margarine
2 tablespoon Dijon Mustard
2 tablespoon Green Peppercorns; slightly
crushed
One half cup Madeira
One half cup Heavy Cream; (One half to 3/4)

Heat a small skillet on high. When hot add the butter. Swirl butter in
skillet to melt. Add filets and sauti until seared brown on both sides (4
~ 5 minutes per side for Three fourths inch thickness, medium rare). Remove filets to
a plate and tent with foil. Add shallots and mustard, and sauti 1 minute,
do not brown. Deglaze pan with Madeira. Reduce heat to medium low and add
heavy cream. Heat for 1 minute, add peppercorns. Crush peppercorns gently
with back of a wooden spoon to release flavor. Season to taste with salt
and white pepper. Raise heat and cook until just thickened. Serve filets
with sauce spooned over top and garnish with sautied mushroom caps. Serve
with new potatoes roasted with rosemary, garlic and parsley, and buttered
baby carrots.

NOTES: You can use this recipe for a whole or partial filet if you like.
Cook a whole filet in the oven, or in a skillet if it will fit. Make sauce
(increasing quantities as desired) using any bits scrapped off the roasting
pan and a few tablespoons of strong beef stock. Slice beef on the bias,
place on a platter and pour sauce over