Filet Mignon with Red Currant-Green Peppercorn 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.

Yield: 4 servings (serving size: 1 filet and 1 tablespoon 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

Preparation

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.

Nutritional Information

Calories:

302 (39% from fat)

Fat:

13g (sat 5.5g,mono 4.9g,poly 0.5g)

Protein:

23.3g

Carbohydrate:

14.9g

Fiber:

0.2g

Cholesterol:

77mg

Iron:

3.2mg

Sodium:

294mg

Calcium:

23mg