FILET MIGNON WITH MERLOT SAUCE

Filet Mignon with Merlot Sauce image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 1h30m

Number Of Ingredients 11

750 ml bottle merlot
29 oz low-salt chicken broth (2 14 1/2-oz cans)
14 1/2 oz can beef broth
2 Tbsp unsalted butter (1/4 stick) room temperature
1 Tbsp all purpose flour
1 Tbsp olive oil
6 6-oz filet mignon steaks (each about 1-inch thick)
freshly cracked pepper
1/4 c shallots, chopped
1 Tbsp garlic, chopped
1 tsp fresh thyme, chopped

Steps:

1. 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.)
2. 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.
3. Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate.
4. 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.
5. Serve steaks with sauce.