Filet with a Merlot Sauce |
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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Filet Mignon with an excellent Merlot wine sauce. Ingredients:
1 (750 milliliter) bottle merlot wine |
2 (14.5 ounce) cans low-sodium chicken broth |
1 (14.5 ounce) can beef broth |
2 tablespoons unsalted butter, softened |
1 tablespoon all-purpose flour |
1 tablespoon olive oil |
6 (6 ounce) fillets beef tenderloin |
freshly ground black pepper to taste |
1/4 cup chopped shallots |
1 tablespoon chopped garlic |
1 teaspoon fresh thyme |
Directions:
1. In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
2. In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
3. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
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