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Filet Mignon with Red Currant-Green Peppercorn Sauce

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 filet and 1 tablespoon sauce)
Green peppercorns are soft and a little bit milder than black peppercorns. We prefer jelly for this recipe because it makes a clear, shiny sauce.

Ingredients

  • 1 1/2 cups Merlot
  • 1/4 cup finely chopped shallots
  • 1/4 cup red currant jelly
  • 1 tablespoon drained brine-packed green peppercorns, finely chopped
  • 2 teaspoons butter
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 302
  • caloriesfromfat 39 %
  • fat 13 g
  • satfat 5.5 g
  • monofat 4.9 g
  • polyfat 0.5 g
  • protein 23.3 g
  • carbohydrate 14.9 g
  • fiber 0.2 g
  • cholesterol 77 mg
  • iron 3.2 mg
  • sodium 294 mg
  • calcium 23 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Combine wine and shallots in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 10 minutes). Strain through a sieve over a bowl; discard solids. Return wine to pan, and add jelly and green peppercorns. Cook over medium heat until jelly melts (about 2 minutes), stirring occasionally. Remove from heat. Stir in butter; keep warm.

  3. Sprinkle steaks with salt and black pepper. Place beef on grill rack; cook 4 minutes on each side or until desired degree of doneness. Serve sauce with beef.