Instructions: Madagascar Pepper Sauce contains four peppercorns - three of them, black, white and green are true peppers; the fourth is pink and, despite its label, is not related to the pepper family. But it does impart a peppery finish combined with a delicate sweetness. It is native to Reunion, an island close to Madagascar, which, in turn, supplies much of the green peppercorn crop.

With the back of a heavy saucepan, crush the white and black peppercorns. Rub the tenderloin with the crushed peppercorns and the salt. Heat the oil in a heavy saute pan for 30 seconds over medium heat. Add the tenderloin and cook for 7 minutes (medium rare) turning it every 1 or 2 minutes. Transfer the filet to a warm platter and reserve.

Pour out oil from the pan, deglaze with port and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in the butter, 1 small piece at a time. Season to taste with salt.

Thinly slice the tenderloin and ladle sauce over; divide soaked peppercorns between each portion.

*If you can find Demi-Glaze at a gourmet food outlet, you may substitute 1 1/2 ounces of it along with 7 ounces of hot water.

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