Filet mignon with an excellent Merlot wine sauce.
Ingredients
- Merlot wine: 1 bottle (750 milliliter bottle)
- low-sodium chicken broth: 2 cans (14.5 ounce cans)
- beef broth: 1 can (14.5 ounce can)
- unsalted butter: 2 Tbsp (softened)
- all-purpose flour: 1 Tbsp
- olive oil: 1 Tbsp
- fillets beef tenderloin: 6 piece (6 ounce)
- black pepper: (to taste, freshly ground)
- shallots: 0.25 cup (chopped)
- garlic: 1 Tbsp (chopped)
- thyme: 1 tsp (fresh)
Metric Conversion
Stages of cooking
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In a heavy saucepan over high heat, combine wine, chicken broth, and beef broth. Bring to a boil; reduce heat and simmer until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead — cover and refrigerate).
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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; cook in hot oil until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
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Stir shallots, garlic, and thyme into the skillet. Add 2 cups reduced wine mixture; bring 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.
