Filet Mignon with Merlot Sauce
Yield: Serves 6
1 750-ml bottle Merlot
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
Boil wine, chicken broth and beef broth in 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.)
Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy
large skillet over medium-high heat. Sprinkle steaks with salt and cracked
pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer
to plate. 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 boil, scraping up any browned bits. Add butter
mixture and whisk until smooth. Boil sauce until thick enough to coat spoon,
about 2 minutes. Serve steaks with sauce.
