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| 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 chook broth
- 1 (14.5 ounce) can red meat broth
- 2 tablespoons unsalted butter, softened
- 1 tablespoon all-reason flour
- 1 tablespoon olive oil
- 6 (6 ounce) fillets red meat tenderloin
- freshly ground black pepper to flavor
- 1/4 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon clean thyme
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H45M |
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- In a heavy sauce pan over high heat, combine wine, fowl broth and red meat broth. Bring to a boil, and cook until combination is reduced to 2 cups, about an hour. (This can be prepared an afternoon in advance - cowl and refrigerate).
- In a small bowl, blend butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, approximately four minutes consistent with facet. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine combination to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter aggregate until clean. Boil sauce until thick sufficient to coat a spoon, approximately 2 to a few minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food wet, cook dinner it evenly, and make easy-up less complicated.
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