• 1 750-ml bottle Merlot, 2 14 1/2 oz. cans low-salt chicken broth, 1 14 1/2 oz. can beef broth, 2 Tbs. unsalted butter, room temp., 1 Tbs. all purpose flour, 1 Tbs. olive oil., 6 6-oz filet mignon steaks (about 1 inch thick), freshly cracked pepper, 1/4 cup chopped shallots, 1 Tbs. chopped garlic, 1 tsp. 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 hr. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix butter and flour in small bowl. Heat 1 Tbs. olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stil 30 seconds. add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any brown bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

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Submitted 6/13/05.
Source: Gourmet Magazine
Submitted By: Sonja Cobos
Filet Mignon with Merlot Sauce