Filet Mignon with Red Currant-Green Peppercorn Sauce

Name: Filet Mignon with Red Currant-Green Peppercorn Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks, trimmed (1 inch thick); 0 teaspoons freshly ground black pepper; 1 Tbsp drained brine-packed green peppercorns, finely chopped; 2 teaspoons butter; 0 teaspoons kosher salt; 355 milliliters Merlot; 59 milliliters red currant jelly; 59 milliliters finely chopped shallots

Filet Mignon with Red Currant-Green Peppercorn Sauce is a gluten free main course. This recipe serves 4. One serving contains 319 calories, 25g of protein, and 9g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have beef tenderloin steaks, pepper, brine-packed peppercorns, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Prepare grill to medium-high heat.

Equipment you will use

Grill

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.

Ingredients you will need

Green Peppercorns