Filet Mignon with Red Currant-Green Peppercorn Sauce

Filet Mignon with Red Currant-Green Peppercorn Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons butter
  • ¼ cup red currant jelly
  • ¼ cup finely chopped shallots
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • 1 ½ cups Merlot
  • + 1 more ingredients
    • 1 tablespoon drained brine-packed green peppercorns, finely chopped

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...

View full recipe at My Recipes

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