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.