Filet with a Merlot Sauce
by chef unknown
My mother always said your cooking wine should be as good as your drinking wine - so this recipe uses, and pairs perfectly with our hope & grace Merlot, Napa Valley
If you have not purchased the wine to accompany the recipe, click HERE.
1 750ml bottle hope & grace Merlot, Napa Valley
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 Tbsp. unsalted butter, softened
1 Tbsp. all-purpose flour
1 Tbsp. olive oil
6 (6 ounce) filets beef tenderloin
freshly ground black peeper to taste
1/4 cup chopped shallots
1 Tbsp. chopped garlic
1 tsp fresh thyme
1. In a heavy sauce pan over high heat, combine wine, 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).
2. 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.
3. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine 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.