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Filet Mignon with Merlot Sauce Recipe

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This recipe for Filet Mignon with Merlot Sauce, by , is from The McBride Family Cookbook Project, 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!

Contributor:  
Contributor:  
Beaulieu Vineyard (BV)

Category:
Category:

Ingredients:  
Ingredients:  
1 bottle Merlot
2 14- cans low-salt chicken broth
1 14- can low-salt beef broth
2 Tbsp. butter, room temp.
1 Tbsp. flour
1 Tbsp. olive oil
Filet mignon steaks (1-inch thick, 4-6)
cup chopped shallots
1 Tbps. chopped garlic
1 tsp. chopped fresh thyme

Directions:
Directions:
Boil wine, chicken broth, and beef broth in heavy large saucepan over high heat until mixture is reduced to 1- cups (about an hour). This can be prepared a day ahead. Cover and refrigerate.

Mix butter and flour in small bowl. Set aside. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic, and thyme to skillet. Stir 30 seconds. Add reduced wine mixture to skillet. Bring mixture to boil, scraping up any brown bits. Add butter and flour mixture to skillet and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Total = 1 hour for reducing wine and broth, 15 min. prep, and 8 min. cook
Personal Notes:
Personal Notes:
This makes an impressive dinner when entertaining guests. To serve, pour a bit of sauce on each dinner plate first. Place the steak on top of the sauce then drizzle a little sauce over the steak. Decorate with a sprig of parsley on top of the steak. Voila!

 

 

 

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