I would substitute burgundy for the marsala (not as sweet!) and not
worry about the sodium in the chicken broth. I use the boxed "free
range" chicken broth that comes in 1 quart boxes for most stuff.

I also notice a missing ingredient. Garlic. ;-)
Everything needs garlic and just a dash of garlic powder can add extra
flavor without overwhelming the flavors with garlic. Just go light on it?

A nice finely chopped onion, sauteed in some butter and olive oil until
it begins to carmelize a bit might also be nice?

Just some ideas.....

Oh, and since I'm doing low carb, fat is not much of an issue. <G>
I'd personally use half and half instead of the skim milk!

So far, I've lost 28 lbs. since Jan. 4th on a low carb HIGH FAT diet!

And my cholesterol has gone from 260 down to 210. ;-)

If I ever see another piece of cream cheese when this is over, I swear
I'm gonna barf. I'm also getting tired of macadamia nuts. :-P


In article >,
Goomba38 > wrote:

> Made this tonight and was disappointed and
> underwhelmed. The sauce was too plentiful and too
> sweet and didn't cook down enough (which could
> have been my fault). Was Marsala the wrong wine? I
> wanted a deeper, richer, more concentrated
> peppercorn sauce. The steaks were tender and tasty
> (used strip steaks) but the sauce needs mega
> improvements. Any suggestions?
>
> * Exported from MasterCook *
>
> Beef Fillets with Green
> Peppercorn Sauce
>
> Recipe By : Southern Living, November 2003
> Serving Size : 4 Preparation Time :1:00
> Categories : Beef
>
> Amount Measure Ingredient -- Preparation
> Method
> -------- ------------
> --------------------------------
> 4 8 ounce beef tenderloin
> fillets
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 1 teaspoon butter
> 1 teaspoon olive oil
> 2 cups marsala wine
> 1 cup fat free, low sodium
> chicken broth
> 20 green peppercorns
> 15 ounces fat free evaporated milk
> 1/4 teaspoon dijon mustard
> italian parsley -- for
> garnish
>
> Sprinkle beef fillets evenly with salt and pepper
> Melt butter with olive oil in large non-stick
> skillet over medium high heat. Add beef fillets,
> and cook 6 minutes on each side, or to desired
> degree of doneness. Remove fillets from skillet
> and keep warm.
> Add wine, broth, and peppercorns to skillet: Cook
> 20 minutes or until liquid is reduced by half.
> Stir in evaporated milk and mustard; Cook, over
> low heat, 5-7 minutes or until slightly thickened.
> Return fillets to skillet and serve with parsley
> garnish.
>

--
K.

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