Steaks With Merlot Sauce - cooking recipe

Ingredients
    1 (750 ml) bottle merlot (of drinking quality)
    2 (14 1/2 ounce) cans low sodium chicken broth
    1 (14 1/2 ounce) can beef broth
    2 tablespoons butter, room temperature
    1 tablespoon flour
    1 tablespoon olive oil
    4 thick-cut steaks (filet mignon, or whatever cut you prefer)
    fresh ground black pepper
    1/4 cup chopped shallot (or mix about 1 - 2 T minced garlic and a small chopped yellow onion)
    1 tablespoon chopped garlic (additional)
    1 teaspoon dried thyme or 2 teaspoons fresh thyme
Preparation
    Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).
    NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
    Mix butter and flour in small bowl.
    Heat 1 T olive oil in heavy large skillet over medium-high heat.
    Season steaks with salt and pepper and saute to your taste (4 minutes per side would result in medium rare steaks).
    Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.
    Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
    Bring mixture to a boil and scrape up brown bits.
    Whisk in butter mixture until the sauce is smooth.
    Boil sauce until thick enough to coat spoon, about 2 minutes.
    Drizzle sauce over steaks, and serve remainder in a gravy boat.

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