Ingredients
1 ml Merlot
7 oz. low-salt chicken broth
7 oz beef broth
2 tbsp unsalted butter, room temperature
tbsp all purpose flour
1 tbsp olive oil
6 oz filet mignon steaks
freshly pepper, cracked
¼ cup shallots, chopped
1 tbsp garlic, chopped
1 tsp fresh thyme, chopped
Preparation
Boil wine, chicken broth, and beef broth in a heavy large saucepan over high heat for about 1 hour. Cover and refrigerate.
Mix butter and flour in a small bowl.
Heat olive oil in a 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 a plate.
Add shallots, garlic, and thyme to the used skillet; stir 30 seconds.
Add reduced wine mixture to skillet.
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.
