Heat a small skillet on high. When hot add the butter. Swirl
butter in skillet to melt. Add filets and saute until seared brown on
both sides (4-5 Minutes per side for 3/4 inch thickness, medium rare).
Remove filets to a plate and tent with foil.
Add shallots and mustard, and saute 1 minute, do not brown. Deglaze
pan with Madeira. Reduce heat to medium low and add heavy cream. Heat
for 1 minute, add peppercorns. Crush peppercorns gently with back of a
wooden spoon to release flavor. Season to taste with salt and white
pepper.
Raise heat and cook until just thickened. Serve filets with sauce
spooned over top and garnish with sauteed mushroom caps. Serve with new
potatoes roasted with rosemary, garlic and parsley, and buttered baby
carrots.
NOTE: You can use this recipe for a whole or partial filet if you
like. Cook a whole filet in the oven, or in a skillet if it will fit.
Make sauce (increasing quantities as desired) using any bits scraped off
the roasting pan and a few tablespoons of strong beef stock. Slice beef
on the bias, place on a platter and pour sauce over.