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Filet with a Merlot Sauce

"Filet Mignon with an excellent Merlot wine sauce."

Ingredients :

• 1 (750 milliliter) bottle Merlot wine
• 2 (14.5 ounce) cans low-sodium chicken broth
• 1 (14.5 ounce) can beef broth
• 2 tablespoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 6 (6 ounce) fillets beef tenderloin
• freshly ground black pepper to taste
• 1/4 cup chopped shallots
• 1 tablespoon chopped garlic
• 1 teaspoon fresh thyme

Instructions :

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

• In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
• In a small bowl, mix 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, about 4 minutes per side. Transfer steaks to a plate.
• Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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