Beef Fillets with Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (1 1/2-inch-thick) beef tenderloin steaks |
1/2 teaspoon salt |
1 teaspoon freshly ground pepper |
2 tablespoons olive oil |
1 (10 3/4-ounce) can beef broth, undiluted |
1 cup fetzer eagle peak merlot |
2 garlic cloves, pressed |
3 tablespoons green peppercorns |
1/4 cup butter or margarine, cut into pieces |
Directions:
1. Sprinkle steaks evenly with salt and pepper.
2. Brown steaks in hot oil in a skillet over high heat. Remove from pan.
3. Add broth, wine, and garlic to skillet; cook mixture over high heat 15 minutes. Return steaks to pan, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat; remove steaks, reserving sauce in pan. Add peppercorns to sauce, and gradually whisk in butter. Serve sauce over steaks.
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