1-1/2 C. Merlot
1/4 C. finely shopped shallots
1/4 C. red currant jelly
1 T. drained brine-packed green peppercorns, finely chopped
2 t. butter
4 (4-oz) beef tenderloin steaks, trimmed (1-inch) thick
1/4 t. kosher salt
1/4 t. freshly ground 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 steak with salt and black pepper. Cook on grill 4 minutes on each side or until desired degree of doneness. Serve sauce with beef.
4 servings
302 calories, 13g fat, 23.3g protein, 14.9g carbs, 0.2g fiber, 294mg sodium