Instructions: TO MAKE ONE PORTION:
Combine 1 teaspoon (r) fresh orange zest and 1/2 teaspoon crushed black peppercorns and place on small plate.

Use 2 beef tenderloin medallions per portion. Season each with salt to taste.

Then coat 1 side of each medallion with fresh orange zest and peppercorn mixture.

Melt 1 tablespoon of butter in small skillet over medium heat. Place crusted side of medallion in butter and cook 4 -5 minutes until browned.

Turn meat and cook on other side 4 -5 minutes for medium rare. Remove from skillet and hold warm. (if meat is desired well done, place pan in 350 F oven until desired doneness.)

Add a second tablespoon of butter to pan, melt over medium heat and then add 1 tablespoon shallots and 1 tablespoon each of red and green bell peppers. Cook 3 - 4 minutes until tender.

Stir in 2 tablespoons of fresh-squeezed orange juice and bring to a boil.

Stir 1-tablespoon fresh diced orange segments into hot liquid, and then remove from heat.

Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions.

Serve immediately.

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