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    Filet with a Merlot Sauce


    Source of Recipe


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    Filet with a Merlot Sauce

    Prep Time: 15 Minutes
    Cook Time: 1 Hour 30 Minutes Ready In: 1 Hour 45 Minutes
    Yields: 6 servings

    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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