1. Combine 1 teaspoon fresh orange zest and ½ teaspoon crushed black peppercorns and place on small plate. 2. Use 2 beef tenderloin medallions per portion. 3. Season each with salt to taste. 4. Then coat 1 side of each medallion with fresh orange zest and peppercorn mixture. 5. Melt 1 tablespoon of butter in small skillet over medium heat. 6. Place crusted side of medallion in butter and cook 4- 5 minutes until browned. 7. Turn meat and cook on other side 4-5 minutes for medium rare. 8. Remove from skillet and hold warm. 9. (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. 10. Cook 3- 4 minutes until tender. 11. Stir in 2 tablespoons of fresh-squeezed orange juice and bring to a boil. 12. Stir 1-tablespoon fresh diced orange segments into hot liquid, and then remove from heat. 13. Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions. 14. Serve immediately. ---------------------------------------------------------------------------
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