Beef Fillets With Wine Sauce

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

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; cook mixture over high heat 15 minutes. Return steaks to 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.

beef tenderloin, salt, freshly ground pepper, olive oil, beef broth, merlot, garlic, green peppercorns, butter

Taken from www.myrecipes.com/recipe/beef-fillets-with-wine-sauce (may not work)