Beef Tenderloin with Black Currant Sauce

Paul Stecklein and KGH


2 3oz tenderloin medallions

1 TeaSP olive oil

1 TeaSP cracked black pepper


1 small sprig fresh thyme

3 garlic gloves crushed

3 TBSP dried currants

1 cup red wine

1 cube of organic beef stock

3 TBSP black currant jam


Pan sear tenderloin in olive oil to desired temperature.

In a small sauce pot add wine, garlic, currants, thyme and beef cube and bring to a boil.

Reduce heat and simmer by three quarters. Push sauce through a sieve and return to pot. Add the jam and blend together. Bring to a boil while whisking thoroughly then remove from heat.