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Filet with a Merlot Sauce
Filet with a Merlot Sauce
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Tender beef tenderloin steaks topped with a velvety Merlot wine sauce for a decadent dining experience.
Ingredients:
  • 1 (750 milliliter) bottle Merlot wine
  • 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
  • 0.25 cup chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon fresh thyme
Instructions:
  • In a heavy saucepan over high heat, let wine, chicken broth, and beef broth mingle and come to a lively boil. Lower the heat and let the flavors simmer and concentrate until the liquid reduces to 2 cups, approximately an hour. This base can be made a day in advance: just cover and chill in the fridge.
  • Combine the butter and flour in a small bowl. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season steaks with salt and pepper. Sear steaks in the hot oil until medium-rare, approximately 4 minutes per side. Remove steaks to a plate.
  • Combine shallots, garlic, and thyme in the skillet, then pour in 2 cups of reduced wine mixture. Bring it to a boil, making sure to scrape up any browned bits from the bottom. Gradually whisk in the butter mixture until the sauce is smooth. Continue boiling the sauce until it thickens enough to coat a spoon, which should take about 2 to 3 minutes.

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