beef tenderloin with MADEIRA GREEN PEPPERCORN SAUCE

1 (3/4-lb) piece filet mignon (3 inches in diameter), trimmed, at room temperature for 30 minutes
1/2 t coarsely ground black pepper
1/2 t salt
11/2 T vegetable or olive oil
1/4 c finely chopped shallot
1/4 c Madeira wine
1/3 c beef or veal demi-glace
1 t drained green peppercorns in brine, coarsely chopped
1 t unsalted butter

1. Put oven rack in middle position and preheat oven to 425?F.

2. Pat filet dry and sprinkle with black pepper and 1/4 teaspoon salt. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown filet on all sides (including ends), about 5 minutes total.

3. Transfer skillet with filet to oven and roast until thermometer inserted diagonally 2 inches into center registers 120 degrees, 18-20 minutes. Transfer filet with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 130 for medium-rare).

4. While meat stands, pour off all but 1 T fat from skillet and add shallot (handle will be hot). Cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute. Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.

5. Cut filet into 1/2-inch-thick slices and serve with sauce.

Serves 2.
Original Source: EpiCurious.com

This recipe shows how easy it is to make a delicious sauce to accompany a cut of pan-fried or roasted meat. You can use the technique in this recipe with chicken, pork, lamb, and other meats as well. Just make sure to use wine and seasonings that go with what you're serving.