INGREDIENTS

INSTRUCTIONS

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 3/4 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

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