By NcMysteryShopper on May 02, 2005
Photo by ~Leslie~
Photo by ~Leslie~
"This versatile Southwestern –Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal."
Serving Size: 1 (265 g)
Servings Per Recipe: 8
"Cheryl: This was wonderful! Took a while to reduce the sauce, but it went perfectly with the beef tenderloin (and red wine)! Thanks for sharing."
"This is one of the best dishes I have made on Zaar, the sauce is too die for, I only wish I could rate this much higher! I made axactly as written only I increased all ingredients to serve 6 people (2 large eaters!)... in step #3 I cooked the sauce for about 20 minutes uncovered in place of 10 minutes to reduce.. this is easy to make and huge on taste, I plan om making this with pork cutlets... thanks for a wonderful recipe Cheryl!"
"How about 6 stars? This is deeelishusssss stuff! I'm not sure what makes it Southwestern style or whyto use chicken broth instead of beef broth but it is YUMMY!! ANd being nearly fat free, I will be passingthis on to my mom to seve her cardiac rehab patients. :) DH did wonder if there was a way to thicken it up. Thanks, Cheryl!! "
"This was absolutely the most wonderful, flavourful sauce! We all enjoyed it so much. My DH cooked it with a couple of minor modifications. He grills all his meat, so instead of frying, he grilled the tenderloin. Also, he sort of eyeballed the amount of black peppercorns to our taste. Otherwise he followed the recipe. We had company and they all yelled out "ten stars" after trying this one. Thanks for a wonderful recipe that will become a regular in our home. We also think this sauce would be great on chicken."
"We really enjoyed these steaks. Great flavors in the sauce! "