Name: Peppered Pan-Broiled Beef
Ingredients: Fresh ground white pepper; 2 lb Beef fillet (tenderloin); 2 tb Walnut oil; 1 ts Dried rosemary; crushed; 1/4 c Unsalted butter; 2 tb Chopped shallots; 1/2 c Double-strength beef broth; 1 tb Dijon-style mustard; 1/2 c Whipping cream; 1/4 c Drained; crushed pickled green peppercorns; 1/3 c Dry brandy

Scripture never tells us to forgive ourselves. When we try to “forgive” ourselves, we are attempting the impossible. Forgiveness assumes an innocent party has been wronged, and it is the job of the person who has been wronged to forgive. The offending party is the one that receives forgiveness. We are the offender; God is the one who has been wronged, since our sin is rebellion against Him. By focusing on forgiving ourselves, we have taken the spotlight off of God and pointed it at us – making it doubly difficult to let go of our sin! He has forgiven us. We must simply receive that forgiveness and rest in it. That means releasing those sins we want to hold on to, refusing to revisit them in our minds, and allowing the truth of our forgiveness to cover us with His peace. Absolution from the Lord is far more powerful than absolution from oneself.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Meat	4	Servings

INGREDIENTS

		Fresh ground white pepper
2	lb	Beef fillet (tenderloin)
2	tb	Walnut oil
1	ts	Dried rosemary; crushed
1/4	c	Unsalted butter
2	tb	Chopped shallots
1/2	c	Double-strength beef broth
1	tb	Dijon-style mustard
1/2	c	Whipping cream
1/4	c	Drained; crushed pickled green peppercorns
1/3	c	Dry brandy

INSTRUCTIONS

Preheat oven to hottest temperature--500 to 550 degrees. Grind white pepper
generously over entire surface of beef, then rub with oil & press in
rosemary. Melt butter in large, heavy skillet until smoking hot; add beef &
cook quickly, turning as needed, until dark brown all over. Transfer beef
to roasting pan and roast 12-15 minutes or until flesh yields readily when
pressed (for rare) or yields slightly (medium-rare). While meat roasts,
make sauce: Add shallots to butter & meat drippings remaining in skillet &
cook until lightly browned, then add broth, mustard, cream & green
peppercorns. Bring to a boil, boil until slightly reduced. Add brandy &
ignite. Continue to reduce sauce, stirring constantly. When beef is done,
sauce should be done. To serve, slice beef, drizzle sauce over center of
slices. Makes 4 to 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

In the first years of George Mueller’s Christian life, he spent more time reading the works of men than the Scriptures. Up until the day of his conversion he could not even recall reading one chapter of the Book of books. However, in the ninety-second year of his life he told his biographer that for every page he had read in any other book he was sure that he had proportionately read ten pages of the Bible. During the last twenty years of his life he read through the Scripture four or five times annually. In studying Mueller’s life I have discovered that his devotion and delight in God’s Word was the secret to his faith and life of prayer.

Bill Thrasher