Beef Tenderloin Fillets with Green Peppercorn Sauce

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994. Also found among the collection of recipes from the Howell Estate in Canton, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons butter
 * 2 beef tenderloin fillets
 * 2 cups dry white wine
 * 1 cup chicken broth
 * 20 green peppercorns
 * 2 cups whipping cream
 * 1 teaspoon Dijon mustard

Directions

 * 1) Melt butter in a large skillet over medium high heat and cook fillets about 6 minutes on each side then remove from skillet and keep warm.
 * 2) Add wine, broth and peppercorns to skillet and reduce by half about 20 minutes.
 * 3) Stir in cream and mustard and reduce by half about 20minutes.
 * 4) Place fillet on plate and drizzle with sauce then top with additional peppercorns for garnish.