Orange Peppercorn Beef Tenderloin
Ingredients
1 pound beef tenderloin, cut into 8 medallions
1/2 teaspoon salt
2 teaspoons coarse cracked pepper
1/4 cup chopped shallots
1/4 cup bourbon
1 cup orange juice
1 tablespoon tamari sauce*
2 tablespoons heavy cream
1 tablespoon flour
2 tablespoons water
*Low-sodium soy sauce may be substituted.
Preparation
Spray large skillet with canola oil and place over medium heat.
Sprinkle salt and pepper over both sides of beef medallions. Place medallions in skillet and sear each side over high heat for one minute. Remove medallions from pan; set aside.
Lower heat to medium; and add shallots to skillet. Sauté briefly until tender; add bourbon and cook, stirring constantly, until almost dissolved. Add orange juice and tamari and cook 1 to 2 minutes. Add medallions and cook approximately 3 to 5 minutes. Remove medallions from pan; cover to keep warm.
Add cream to skillet. Combine flour with water and mix well. Add flour mixture to sauce; cook, stirring constantly until mixture thickens.
Pour sauce over medallions. Serve.
Cook's Note: Serve with mashed potatoes for a meal sure to please.