Orange Peppercorn Beef Medallions
4 teaspoons fresh orange zest, chopped
2 teaspoons crushed black peppercorns
8 (3-ounce) beef tenderloin medallions, 3/4-inch thick
Salt, to taste
4 tablespoons butter
4 tablespoons shallots, minced
4 tablespoons red bell peppers, diced
4 tablespoons green bell peppers, diced
1/2 cup freshly squeezed orange juice
4 tablespoons fresh orange segments, diced
Combine orange zest and peppercorns and place on small plate.
Season each beef medallion with salt to taste, then coat 1 side of each with zest/peppercorn mixture.
Melt 2 tablespoons butter in a large skillet over medium heat.
Place medallions, crusted side down, in butter and cook 4 to 5 minutes until browned.
Turn meat and cook on other side 4 to 5 minutes for medium rare. Remove medallions from skillet and keep warm.
Add 2 more tablespoon of butter to skillet, melt over medium heat, and then add shallots and red and green bell peppers. Cook 3 to 4 minutes, or until tender.
Stir in orange juice and bring to a boil. Stir orange segments into hot liquid, and then remove from heat.
Place 2 medallions on each plate and pour orange bell pepper sauce over medallions. Serve immediately.
Makes 4 servings.