Beef In Peppercorn Sauce by Chef China Cojuanco
Ingredients
Scale
- 500g beef tenderloin/sirloin, cut into strips
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cups Marsala {or red wine, if you don’t have Marsala}
- 1 small can of CARNATION EVAP
- 1 cup chicken stock {or ½ chicken broth cube dissolved in 1 cup water}
- 1 tsp mustard
- 20–30 peppercorns
- salt and pepper
- Cornstarch Slurry: 1 tbsp cornstarch dissolved in 3 tbsp water
- parsley for garnish
Instructions
- Season beef with salt and pepper. Heat butter & olive oil in a wok or a non-stick skillet.
- Add beef fillets and cook until no more red spots visible,that’s around 4 minutes on each side
- Remove from pan and set aside.
- In the same pan, with all the drippings, pour in Marsala and simmer until you can’t smell alcohol anymore.
- Pour in chicken stock and add peppercorn.Simmer until liquid is reduced
- Stir in Carnation Evap and mustard.
- If the sauce is not thick enough, add a little of our cornstarch slurry to thicken the sauce.
- Bring to a boil and then add our beef fillets. Make sure beef is well-coated with sauce.
- Garnish with a sprig of parsley and serve warm