Filet Mignon with Red Currant-Green Peppercorn Sauce
- 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
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 (about 2 minutes), stirring occasionally. Remove from heat. Stir in butter; keep warm.
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.
- Yield: 4 servings (serving size: 1 filet and 1 tablespoon sauce)
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.
|Calories per serving:||302|
|Calories from fat:||39%|
|Fat per serving:||13g|
|Saturated fat per serving:||5.5g|
|Monounsaturated fat per serving:||4.9g|
|Polyunsaturated fat per serving:||0.5g|
|Protein per serving:||23.3g|
|Carbohydrates per serving:||14.9g|
|Fiber per serving:||0.2g|
|Cholesterol per serving:||77mg|
|Iron per serving:||3.2mg|
|Sodium per serving:||294mg|
|Calcium per serving:||23mg|