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.
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
How to Make It
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.