Filet Mignon with Red Currant-Green Peppercorn Sauce
Becky Luigart-Stayner; Melanie J. Clarke
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
Preparation
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.
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- 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.
Nutritional Information
| Calories per serving: | 302 |
|---|---|
| Calories per serving: | 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 |
Good to Know
Looks like steak just became diet-friendly. Using a lean cut of beef knocks the fat down to a mere 13 grams (5.5 saturated), which is a third of the fat you’d get in a homemade burger. Plus, you’ll get the added benefit of a delicious peppercorn sauce full of antioxidant-rich red wine.
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