Combine wine, beef stock, mustard, peppercorns, thyme and basil in a large saucepan. Simmer over medium heat until 3/4 cup remains.
Add filets and continue cooking for approximately 10-15 minutes until filet is medium rare or desired doneness.
Serve with reduced cabernet peppercorn sauce from saucepan.
Originally Submitted
2/8/2010
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