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Filet Mignon with Merlot Sauce

Source of Recipe


Bon Appetit, August 1998






List of Ingredients



• 1 (750-ml) bottle Merlot
  
• 2 14-1/2-oz. cans low-salt chicken broth
  
• 1 (14-1/2-oz.) can beef broth
  
• *
  
• 2 Tbsp (1/4 stick) unsalted butter, at room temperature
  
• 1 Tbsp all-purpose flour
  
• 1 Tbsp olive oil
  
• 6 6-oz. filet mignon steaks (each about 1-inch thick)
  
• Freshly cracked pepper
  
• 1/4 cup chopped shallots
  
• 1 Tbsp chopped garlic
  
• 1 tsp chopped fresh thyme
  






Instructions



1. Boil wine, chicken and beef broth in a 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.)
   
   
2. Mix butter and flour in a small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper.
   
   
3. Saute steaks until medium-rare, about 4 minutes per side. Transfer to a plate.
   
   
4. 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 a boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil the sauce until it's thick enough to coat a spoon, about 2 minutes.
   
   Serve steaks with sauce.
   
   Serves 6