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Beef Fillets with Wine Sauce

Yield 6 servings


  • 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

How to Make It

  1. Sprinkle steaks evenly with salt and pepper.

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

  3. 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.