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Prep 10min
Total45min
Servings4
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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
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Steps
1
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.
2
Cook and drain fettuccines as directed on package. Toss fettuccines and remaining 1
tablespoon margarine.
3
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.
4
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.
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Come and Eat! A medley of oven-roasted vegetables such as carrots, red potatoes
and green beans would be a nice accompaniment to this elegant yet hearty dinner.
To grind peppercorns, place them in a plastic bag, seal the bag and
pound on a hard surface with a rolling pin, or grind peppercorns in a food processor,
using short on-and-off motions.
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Nutrition Facts
Serving Size:1 Serving
Calories
800
Calories from Fat
485
Total Fat
54g
Saturated Fat
28g
Cholesterol
255mg
Sodium
340mg
Total Carbohydrate
44g
Dietary Fiber
3g
Protein
38g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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