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Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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