Filet Mignon with Merlot Sauce

By zoniesis

Ingredients

• 1 750-ml bottle Merlot
• 2 14½ oz cans low salt chicken broth
• 1 14½ oz can beef broth
• 2 T. (¼ stick) unsalted butter room temperature
• 1 T. all purpose flour
• 1 T. olive oil
• 6 6oz filet mignon steaks (about 1 inch thick)
• ¼ cup chopped shallots
• 1 T. chopped garlic
• 1 tsp. chopped fresh thyme

Preparation

Step 1

Boil wine, chicken and beef broths in a heavy saucepan over high heat until mixture is reduced to 2 cups, about one hour.
Mix butter and flour in a small bowl. Heat 1 tablespoon olive oil in a heavy skillet over medium high heat. Sprinkle steaks with salt and cracked pepper. Sauté until steaks are medium rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet. Stir 30 seconds. Add 1½ cups reduced wine mixture 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 the back of a spoon, about two minutes. Serve steaks with sauce.