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Filet Mignon with Red Currant-Green Peppercorn Sauce

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Ingredients

  • 1 1/2 C dry red wine
  • 1/4 C finely chopped shallots
  • 1/4 C red currant jelly
  • 1 T drained brine-packed green peppercorns, finely chopped
  • 2 t butter
  • 4 4oz. tenderloin steaks
  • Salt & pepper

Details

Servings 4

Preparation

Step 1

Prepare grill.
Combine wine & shallots in small saucepan, bring to boil. cook til reduced to 1/4C, @ 10 min. Strain thru seive over bowl; discard solids. Return wine to pan, add jelly & green peppercorns. Cook over med heat til jelly melts, @ 2 min, stirring occasionally. Remove from heat. Stir in butter & keep warm.
Sprinkle steaks with salt & pepper. Grill 4 min on each side. Serve with sauce.

Cal. 302

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