Categories: Beef

Ingredients

• 6 (1 1/2-inch-thick) beef tenderloin steaks
• 1/2 tsp. salt
• 1 tsp. freshly ground pepper
• 2 Tbsp. olive oil
• 1 (10 3/4oz.) can beef broth, undiluted
• 1 cup FETZER Eagle Peak Merlot
• 2 garlic cloves, pressed
• 3 Tbsp. green peppercorns
• 1/4 cup butter or margarine, cut into pieces

Directions

1. Sprinkle steaks evenly with salt and pepper.
2. Brown steaks in hot oil in a skillet over high heat. Remove from pan.
3. Add broth, wine, and garlic to skillet; mcook mixture over high heat 15 minutes. Return steaks to pan, and cook 5 to 6 minutes over high heat 15 minutes. Return steaks o pan, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove pan from heat; remove steaks, reserving sauce in pan. Add peppercorns to sauce, and gradually whisk in butter, Serve sauce over steaks.

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