Orange Peppercorn Beef Medallions

1. 1

   Combine 1 teaspoon fresh orange zest and 1/2 teaspoon crushed black peppercorns and place on small plate.

2. 2

   Use 2 beef tenderloin medallions per portion.

3. 3

   Season each with salt to taste.

4. 4

   Then coat 1 side of each medallion with fresh orange zest and peppercorn mixture.

5. 5

   Melt 1 tablespoon of butter in small skillet over medium heat.

6. 6

   Place crusted side of medallion in butter and cook 4- 5 minutes until browned.

7. 7

   Turn meat and cook on other side 4-5 minutes for medium rare.

8. 8

   Remove from skillet and hold warm.

9. 9

   (if meat is desired well done, place pan in 350F oven until desired doneness.)

10. 10

    Add a second tablespoon of butter to pan, melt over medium heat, and then add 1 tablespoon shallots and 1 tablespoon each of red and green bell peppers.

11. 11

    Cook 3- 4 minutes until tender.

12. 12

    Stir in 2 tablespoons of fresh-squeezed orange juice and bring to a boil.

13. 13

    Stir 1-tablespoon fresh diced orange segments into hot liquid, and then remove from heat.

14. 14

    Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.