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Filet with Merlot Sauce Recipe

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This recipe for Filet with Merlot Sauce, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley
Added: Monday, September 22, 2008


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

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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