Filet with a Merlot Sauce Good Recipes

Cook and World

Wednesday, July 18, 2018

Filet with a Merlot Sauce

"Filet Mignon with an first-rate Merlot wine sauce."

Ingredients :

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium bird broth
1 (14.Five ounce) can red meat broth
2 tablespoons unsalted butter, softened
1 tablespoon all-motive flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly floor black pepper to taste
1/four cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon clean thyme

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H45M

In a heavy sauce pan over excessive warmness, combine wine, fowl broth and beef broth. Bring to a boil, and cook until combination is reduced to 2 cups, approximately an hour. (This can be prepared a day in advance - cowl and refrigerate).
In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a massive skillet over medium warmness. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes in keeping with aspect. Transfer steaks to a plate.
Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine aggregate to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick sufficient to coat a spoon, approximately 2 to 3 mins.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it lightly, and make clean-up less complicated.

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