1Melt 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.
2Cook and drain fettuccines as directed on package. Toss fettuccines and remaining 1 tablespoon margarine.
3Mix 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.
4Return 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.