Have never been able to find green pepper corns in brine, just lightly crushed regular green pepper corns. Delicious!!!!!
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)
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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
- 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
- Prepare grill to medium-high heat.
- 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.
- 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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