MEAT-FILET MIGNON WITH MERLOT SAUCE

By Sharon T

Ingredients

• PREP:
• MEAT-FILET MIGNON WITH MERLOT SAUCE
• 1 750 ML BOTTLE MERLOT-USED BLACKSTONE AND WAS GOOD
• 2 14 1/2 OZ CANS LOW SALT CHICKEN BROTH
• 1 14 1/2 OZ CAN BEEF BROTH—USED HOMEMADE
• 2 TB (1/4 STICK( UNSALTED BUTTER, ROOM TEMPERATURE
• 1 TB FLOUR
• 1 TB OLIVE OIL
• 6 6OZ FILET MIGNON STEAKS (ABOUT 1 INCH THICK)
• FRESH PEPPER
• 1/4 CUP CHOPPED SHALLOTS
• 1 TB CHOPPED GARLIC
• 1 TSP CHOPPED FRESH THYME
• BOIL WINE, CHICKEN BROTH, VEG 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.)
• MIX BUTTER AND FLOUR IN SMALL BOWL.
• HEAT 1 TB OLIVE OIL IN HEAVY LARGE SKILLET OVER MEDIUM HIGH HEAT.
• SPRINKLE STEAKS WITH SALT AND PEPPER. SAUTE STEAKS UNTIL MEDIUM-RARE ABOUT 3-4 MINUTES PER SIDE. TRANSFER TO PLATE.
• ADD SHALLOTS, GARLIC, AND THYME TO SKILLET (RESERVE REMAINDER FOR ANOTHER USE).
• BRING MIXTURE TO A BOIL, SCRAPING UP ANY BROWNED BITS. ADD BUTTER MIXTURE AND WHISK UNTIL SMOOTH. BOIL SAUCE UNTIL THICK ENOUGH TO COAT SPOON. SERVE STEAKS WITH SAUCE.

Preparation

Step 1

MEAT-FILET MIGNON WITH MERLOT SAUCE

1 750 ML BOTTLE MERLOT-USED BLACKSTONE AND WAS GOOD
2 14 ½ OZ CANS LOW SALT CHICKEN BROTH
1 14 ½ OZ CAN BEEF BROTH—USED HOMEMADE

2TB (1/4 STICK( UNSALTED BUTTER, ROOM TEMPERATURE
1 TB FLOUR
1 TB OLIVE OIL
6 6OZ FILET MIGNON STEAKS (ABOUT 1 INCH THICK)
FRESH PEPPER
¼ CUP CHOPPED SHALLOTS
1 TB CHOPPED GARLIC
1 TSP CHOPPED FRESH THYME

PREP:
BOIL WINE, CHICKEN BROTH, VEG 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.)

MIX BUTTER AND FLOUR IN SMALL BOWL.
HEAT 1 TB OLIVE OIL IN HEAVY LARGE SKILLET OVER MEDIUM HIGH HEAT.
SPRINKLE STEAKS WITH SALT AND PEPPER. SAUTE STEAKS UNTIL MEDIUM-RARE ABOUT 3-4 MINUTES PER SIDE. TRANSFER TO PLATE.
ADD SHALLOTS, GARLIC, AND THYME TO SKILLET (RESERVE REMAINDER FOR ANOTHER USE).
BRING MIXTURE TO A BOIL, SCRAPING UP ANY BROWNED BITS. ADD BUTTER MIXTURE AND WHISK UNTIL SMOOTH. BOIL SAUCE UNTIL THICK ENOUGH TO COAT SPOON. SERVE STEAKS WITH SAUCE.