1 whole beef tenderloin, about 2 to 2 ½ pounds
2 tablespoons olive oil
2 tablespoons butter
½ medium sweet onion, finely chopped
4 cloves garlic, finely chopped
2 cups Marsala wine
1 cup chicken broth
20 to 25 green peppercorns
1 5-ounce can evaporated milk
½ teaspoon Dijon mustard with horseradish
Pepper, freshly ground
Preheat oven to 450 degrees. Season tenderloin with salt and pepper. Put olive oil and butter into a large skillet and heat till hot, then add the tenderloin, searing it for just a few minutes on all sides. Remove from skillet and put into an ovenproof pan and put into hot oven for about 15 to 20 minutes for rare to medium rare.
While tenderloin is in the oven, place the onions in the skillet, which seared the beef, and cook until tender, then add the garlic and cook until tender. Then add the remaining ingredients, wine, broth, peppercorns, evaporated milk, and Dijon, and continue to cook on medium until reduced by about half, or about 20 to 30 minutes. Stir continuously while it is reducing. Remove beef from the oven and let it rest about 5 minutes and then slice into desired thickness and plate it up and cover beef slices with the sauce.
Feeds 4 people with big appetites.