Beef Tenderloin with Port Wine and CurrantsFrom ARLINGTON''S WEST MOUNTAIN INN
2 tablespoons shallots
1 1/4 cups currants
3/4 cup port wine
2 cups beef stock
2 tablespoons green peppercorns
Sauce: Saute shallots until clear. Soak currants in port (1/2 hour), drain and set aside. Pour remaining liquid into shallots and cook until reduced by half. Add beef stock and simmer until reduced by one-third. Add slurry of equal parts cornstarch and water to boiling liquid. Add currants and peppercorns.
Meat: Broil or grill tenderloin until desired doneness, and top with sauce.