Filet Mignon with Merlot Sauce
- 1 750-ml bottle Merlot
- 2 14 1/2-ounce cans low-salt chicken broth
- 1 14 1/2-ounce can beef broth
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 tablespoon all purpose flour
- 1 tablespoon olive oil
- 6 6-ounce filet mignon steaks (each about 1 inch thick)
- Freshly cracked pepper
- 1/4 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh thyme
- Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.)
- Mix butter and flour in small bowl.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
- Sprinkle steaks with salt and cracked pepper.
- Saute steaks until medium-rare, about 4 minutes per side.
- Transfer to plate.
- Add shallots, garlic and thyme to skillet; stir 30 seconds.
- Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use).
- Bring mixture to boil, scraping up any browned bits.
- Add butter mixture and whisk until smooth.
- Boil sauce until thick enough to coat spoon, about 2 minutes.
- Serve steaks with sauce.
lowsalt, beef broth, unsalted butter, flour, olive oil, filet, freshly cracked pepper, shallots, garlic, thyme
Taken from www.epicurious.com/recipes/food/views/filet-mignon-with-merlot-sauce-5653 (may not work)