"The belly rules the mind."--Spanish Proverb

Filet with Merlot Sauce Recipe

  Tried it? Rate this Recipe:


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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!