- 4
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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
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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