Filet Mignon with Red Currant-Green Peppercorn Sauce

Ingredients

• 1 ½ cups Merlot
• ¼ 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)
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• + 1 more ingredients
• • ¼ cup finely chopped shallots

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...

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