Filet Mignon With Merlot Sauce Recipe

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Filet Mignon with Merlot Sauce

Vicki Butts (lazyme)


Sounds great.

☆☆☆☆☆ 0 votes
15 Min
1 Hr 15 Min
Stove Top


750 ml bottle
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


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

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American