Filet Mignon with Red Currant-Green Peppercorn Sauce

Filet Mignon with Red Currant-Green Peppercorn Sauce Becky Luigart-Stayner; Melanie J. Clarke


  • 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.

    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.
  • Yield: 4 servings (serving size: 1 filet and 1 tablespoon sauce)

Nutritional Information

Calories per serving: 302
Caloriesfromfat 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
Carbohydrate 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.