filet mignon with merlot sauce
Sounds great.
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prep time
15 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 750 ml bottles merlot
- 29 ounces low-salt chicken broth (2 14 1/2-oz cans)
- 14 1/2 ounces can beef broth
- 2 tablespoons unsalted butter (1/4 stick) room temperature
- 1 tablespoon all purpose flour
- 1 tablespoon olive oil
- 6 6-oz - filet mignon steaks (each about 1-inch thick)
- - freshly cracked pepper
- 1/4 cup shallots, chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon fresh thyme, chopped
How To Make filet mignon with merlot sauce
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Step 1Boil 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.)
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Step 2Mix 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.
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Step 3Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate.
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Step 4Add 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.
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Step 5Serve steaks with sauce.
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