Filet Mignon with Red Currant-Green Peppercorn Sauce

Becky Luigart-Stayner; Melanie J. Clarke

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.

Yield: 4 servings (serving size: 1 filet and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 39%
  • Fat: 13g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.3g
  • Carbohydrate: 14.9g
  • Fiber: 0.2g
  • Cholesterol: 77mg
  • Iron: 3.2mg
  • Sodium: 294mg
  • Calcium: 23mg

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

Preparation

  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.
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