Reader Submission: Filet Mignon with Merlot Sauce

I've had last weeks episode of Project Runway on my Tivo for days waiting for my screening group to reconviene. Now that everyone is back together, it is certainly a cause for celebration. Tonight we dine on Filet Mignon with Merlot Sauce. This amazing recipe was brought to me by sm blogberg. Preparing the sauce takes some time and smells up your kitchen a little, but it's completely worth it. The steak is juicy and delicious and the sauce is rich and savory. Give it a try.

Filet Mignon with Merlot Sauce

1 750-ml bottle Merlot
3 14 1/2-ounce can beef broth (NOT condensed)
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 6-ounce filet mignon steaks (each about 1 inch thick)
Freshly cracked pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme

Boil wine and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Special thanks to sm blogberg for the recipe. To send in your favorite recipe email me at Bloghungry@yahoo.com.

Comments

[Bloghungry]

This merlot sauce changes lives. If you are cooking for a fancy steak lover this is the one. It smells up your kitchen a little when reducing the wine,but it is more than worth it.

[Ben]

Holy shit! I read your blog all the time. Where has this recipe been hiding?