Filet Mignon with Merlot Sauce

Filet Mignon With Merlot Sauce

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Vicki Butts (lazyme)

By
@lazyme5909

Sounds great.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
15 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • 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

How to Make Filet Mignon with Merlot Sauce

Step-by-Step

  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.

Printable Recipe Card

About Filet Mignon with Merlot Sauce

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




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