Filet Mignon with Red Currant-Green Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Prepare grill to medium-high heat.
2. 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.
3. 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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