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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter. Ingredients:
3 1/4 cups merlot |
4 cups chicken broth |
2 cups beef broth |
2 tablespoons unsalted butter, softened |
1 tablespoon flour |
1 tablespoon vegetable oil |
6 (6 ounce) beef tenderloin steaks (1 inch thick) |
salt and pepper |
1/2 cup green onion, chopped |
1 tablespoon garlic clove, chopped |
1/2 teaspoon dried thyme |
Directions:
1. Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
2. Mix butter and flour in small bowl.
3. Heat vegetable oil in large skillet over medium high heat.
4. Season steaks with salt and pepper.
5. Cook steaks until medium brown throughout, 5-6 minutes per side.
6. Remove from pan to serving platter.
7. Add green onion, garlic and thyme to skillet and stir to blend.
8. Add 1 1/2 cups of the reduced wine mixture to skillet.
9. Cook over high heat scrapping up brown bits.
10. Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
11. Serve steaks with sauce, about 1/4 cup sauce per steak.
12. Refrigerate leftovers.
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