Beef Fillet With Merlot Glaze Recipe

• 1/2 c. beef broth
• 1/4 c. Merlot (or possibly other dry red wine)
• 1 Tbsp. seedless raspberry jam
• 1/4 tsp freshly-grnd black pepper
• 2 x thin slices pancetta - (2 ounce total)
• 2 x beef fillet steaks, 1 1/2" thk (3/4 to 1 lb total) Salt to taste

1. In a 1- to 2-qt pan over high heat, stir broth, Merlot, jam, and pepper till boiling, then boil till reduced to 1/3 c., about 7 min total.
2. Meanwhile, unroll pancetta and wrap a slice around the rim of each steak.
3. Broil steaks on a rack in a pan 4 to 6 inches from heat till browned, 6 to 7 min.
4. Turn steaks over and broil till tops are browned, 6 to 7 min more for rare.
5. Cook longer, if you like.
6. Put steaks on hot plates and spoon sauce over them.
7. Add in salt to taste.
8. This recipe yields 2 servings.
9. Comments: Pancetta is sold in well-stocked supermarkets and Italian delis.
10. Serve with couscous.

beef broth, merlot, seedless raspberry jam, black pepper, thin slices pancetta, beef fillet

Taken from cookeatshare.com/recipes/beef-fillet-with-merlot-glaze-81876 (may not work)