filet with a merlot sauce

Ingredients

• Servings: 6
• 1 (750 milliliter) bottle merlot
• 2 (14.5 ounce) cans low-sodium chicken broth
• 1 (14.5 ounce) can beef broth
• 2 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 6 (6 ounce) fillets beef tenderloin
• freshly ground black pepper to taste
• 1/4 cup chopped shallots
• 1 tablespoon chopped garlic
• 1 teaspoon fresh thyme

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• in a heavy sauce pan over high heat, combine , chicken broth and beef broth. bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (this can be prepared a day ahead - cover and refrigerate).
• in a small bowl, mix butter and flour. heat 1 tablespoon olive oil in a large skillet over medium heat. sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. transfer steaks to a plate.
• stir shallots, garlic and thyme into skillet. add 2 cups reduced mixture to skillet. bring mixture to a boil, scraping up any browned bits. whisk in butter mixture until smooth. boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.