Beef Fillets with Wine Sauce

Southern Living
6 servings


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6 (1 1/2-inch-thick) beef tenderloin steaks
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
1 (10 3/4-ounce) can beef broth, undiluted
1 cup FETZER Eagle Peak Merlot
2 garlic cloves, pressed
3 tablespoons green peppercorns
1/4 cup butter or margarine, cut into pieces


Sprinkle steaks evenly with salt and pepper.

Brown steaks in hot oil in a skillet over high heat. Remove from pan.

Add broth, wine, and garlic to skillet; cook mixture over high heat 15 minutes. Return steaks to pan, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat; remove steaks, reserving sauce in pan. Add peppercorns to sauce, and gradually whisk in butter. Serve sauce over steaks.

Created date

January 2003