1 1/2 C. Merlot
1/4 C. finely chopped shallots
1/4 C. red currant jelly
1 T. drained brine-packed green peppercorns, finely chopped
2 tsp. butter
4 (4-oz.) beef tenderloin steaks, trimmed (1 inch thick)
1/4 tsp. kosher salt
1/4 tsp. 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 C. (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
Calories: 302
Fat: 13g
Fiber: .2g