No Cheap Wine Allowed

Filet Mignon with Merlot Sauce Beaulieu Vineyard Wine Society

another killer recipe from "Sammy Salumni"

1 750-ml bottle Merlot


2 14 1/2 oz. cans low-salt chicken broth


1 14 1/2 oz. can beef broth


2 Tbs. unsalted butter (room temp)


1 Tbs. all purpose flour


1 Tbs. olive oil


6 six-oz filet mignon steaks (1" thick)


freshly cracked pepper


1/4 cup chopped shallots


1 Tbs. chopped garlic


1 tsp. chopped fresh thyme





method:Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 1 1/2 cups, about 1 hr. (Can be prepared 1 day ahead. Cover refrigerate.)prepare:Mix butter and flour in small bowl. Heat olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and 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 mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.serve with BV Merlot (or use any decent merlot.. not cheap stuff!)I used Markham Merlot from BevMo or Safeway.. and it was killa!