1 1\/2 C. Merlot
\n1\/4 C. finely chopped shallots
\n1\/4 C. red currant jelly
\n1 T. drained brine-packed green peppercorns, finely chopped
\n2 tsp. butter
\n4 (4-oz.) beef tenderloin steaks, trimmed (1 inch thick)
\n1\/4 tsp. kosher salt
\n1\/4 tsp. freshly ground black pepper<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 302
\nFat: 13g
\nFiber: .2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n