Beef Fillets with Wine Sauce

• 2 Tbsp. olive oil
• 6 (1.5" thick) beef tenderloin steaks
• 1/2 tsp. salt
• 1 tsp. freshly ground pepper
• 1 (1.75 oz.) can beef broth, undiluted
• 1 cup dry red wine
• 2 garlic cloves, pressed
• 2 Tbsp. green peppercorns
• 1/2 stick (1/4 cup) Land O Lakes unsalted butter, cut into pieces

Heat a Calphalon professional hard-anodized 5 quart saute pan over high heat, and add oil. Sprinkle steaks evenly with salt and pepper, place in skillet and brown on both sides. Remove steaks from pan.

Add broth, wine, and garlic to skillet; cook over high heat 15 minutes. Return steaks to pan and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat; remove steaks, reserving sauce in pan. Add peppercorns and gradually whisk in butter. Serve sauce over steaks.

Serves 6.

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