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Merlot Sauce for Steak




Source of Recipe


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Recipe Introduction


Yield: About 1 1/2 cups wine sauce


List of Ingredients




1 bottle (750 ml) good merlot
1 (14.5-oz.) can beef broth
2 (14.5-oz.) cans chicken broth
1 tablespoon olive oil
1 teaspoon fresh thyme leaves, chopped
1 tablespoon chopped garlic
1/4 cup chopped shallots
2 tablespoons melted butter
1 tablespoon flour


Recipe



To reduce the wine: Combine the beef broth, chicken broth and merlot (the entire bottle) in a non-reactive saucepan. Boil uncovered to reduce to 2 cups. Pour off 1/2 cup and reserve for another use.

Heat the olive oil over medium-high heat in a saucepan. Saute the thyme, garlic and shallots for about 1 minute, stirring. Add the 1 1/2 cups reduced merlot mixture. Boil over high heat while whisking continously for 3 minutes. Combine the melted butter and flour. Whisk into the wine mixture and continue boiling until thick enough to coat a spoon. Pour sauce over grilled steaks.