Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Recipe by Cooking Light May 2004

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 filet and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

Nutrition Facts

302 calories; calories from fat 39%; fat 13g; saturated fat 5.5g; mono fat 4.9g; poly fat 0.5g; protein 23.3g; carbohydrates 14.9g; fiber 0.2g; cholesterol 77mg; iron 3.2mg; sodium 294mg; calcium 23mg.
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