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Beef Fillet with Merlot Glaze

Source of Recipe


Sunset, February 1998






List of Ingredients



• 1/2 cup beef broth
  
• 1/4 cup Merlot or other dry red wine
  
• 1 Tbsp seedless raspberry jam
  
• 1/4 tsp pepper
  
• 2 thin slices pancetta (2 ounces total)
  
• 2 beef fillet steaks (about 1-1/2 inches thick; 3/4 to 1 lb. total)
  
• Salt
  






Instructions



1. In a 1- to 2-quart pan over high heat, stir broth, Merlot, jam and pepper until boiling, then boil until reduced to 1/3 cup, about 7 minutes total.
   
   
2. Meanwhile, unroll pancetta and wrap a slice around the rim of each steak. Broil steaks on a rack in a pan 4 to 6 inches from heat until browned, 6 to 7 minutes. Turn steaks over and broil until tops are browned, 6 to 7 minutes more for rare. Cook longer, if desired.
   
   
3. Put steaks on warm plates and spoon sauce over them. Add salt to taste. Serve with couscous.
   
   Makes 2 servings.