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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Filet with Merlot Sauce Recipe

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This recipe for Filet with Merlot Sauce is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 750ml bottle Merlot
2 (14.5 oz.) cans low sodium chicken broth
1 (14.5 oz.) can beef broth
2 tbsp. butter, unsalted, soft
1 tbsp. flour
1 tbsp. olive oil
6 (6oz.) Filets beef tenderloin
Freshly ground black pepper
1/4 cup chopped shallots
1 tbsp. chopped garlic
1 tsp. fresh thyme
Directions:
Directions:
In a heavy saucepan over high heat, combine wine, broths. Bring to a boil and cook until reduced to 2 cups, about an hour. Cover and refrigerate. In small bowl, mix butter and flour. Heat 1 tbsp. olive oil in large skillet over med. heat. Sprinkle steaks with salt and pepper. Saute until med/rare about 4 minutes per side. Transfer to plate. Stir shallots, garlic and thyme into skillet. Add 2 cups wine mixture. Bring to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2-3 minutes. Serve with steaks.

 

 

 

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