Filet Mignon With Red Currant-Green Peppercorn Sauce

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1 1/2 cups Merlot

1/4 cup finely chopped shallots

1/4 cup red currant jelly

1 tablespoon drained brine-packed green peppercorns, finely chopped

2 teaspoons butter

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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