Ingredients
2
tablespoons margarine or butter
4
beef tenderloin steaks (6 ounces each)
4
ounces uncooked fettuccine
4
ounces uncooked spinach fettuccine
2
cups whipping (heavy) cream
3
tablespoons Dijon mustard
2
tablespoons whole green peppercorns, coarsely ground
1
tablespoon whole green peppercorns
Preparation
Melt 1 tablespoon of the margarine in 10-inch skillet over medium heat. Cook beef in margarine about 14 minutes, turning once, until brown. Remove beef from skillet.
Cook and drain fettuccines as directed on package. Toss fettuccines and remaining 1 tablespoon margarine.
Mix whipping cream, mustard, ground and whole peppercorns in same skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 to 8 minutes, stirring occasionally and scraping any brown bits from bottom of skillet, until thickened.
Return beef and any juices to skillet. Cover and simmer over low heat about 12 minutes for medium doneness or until desired doneness. Arrange fettuccine on dinner plates. Serve with beef and peppercorn sauce.
