• 4servings
  • 302calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Merlot

  2. 1/4 cup finely chopped shallots

  3. 1/4 cup red currant jelly

  4. 1 tablespoon drained brine-packed green peppercorns, finely chopped

  5. 2 teaspoons butter

  6. 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

  7. 1/4 teaspoon kosher salt

  8. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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