Recipe
Filet Mignon With Merlot Sauce Recipe
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Chefmeow / All my dishes 2 years, 4 months ago
This is an incredible steak recipe packed full of wonderful flavors. I make this often and always get rave reviews.
Prep:10m Cook:80m Servings:6
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 Chefmeow |
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Fans
Ingredients
- 1 bottle merlot wine
- 2 cans chicken broth
- 1 can beef broth
- 2 tablespoons unsalted butter room temperature
- 1 tablespoon all purpose flour
- 1 tablespoon olive oil
- 6 filet mignon steaks
- 1 teaspoon freshly cracked black pepper
- 1/4 cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon chopped fresh thyme
Directions
- Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups about 1 hour.
- 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 then sauté 4 minutes per side and transfer to plate.
- Add shallots garlic and thyme to skillet and stir 30 seconds.
- Add reduced wine mixture to skillet then bring mixture to boil scraping down browned bits.
- Add butter mixture and whisk until smooth.
- Boil sauce for 2 minutes then serve steaks with sauce.
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Viewing Filet Mignon With Merlot Sauce Recipe
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Average score: 4.6 / 5
No. of ratings: 8
No. of ratings: 8
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edcicu 1 year, 9 months ago said:
I tried this plate, but the sauce is very strong.!!!! I believe, it's better to mix just one can of chicken broth and one can of beef.
edcicu 1 year, 9 months ago said:
I tried this plate, but the sauce is very strong.!!!! I believe, it's better to mix just one can of chicken broth and one can of beef.
sfden 1 month ago said:
The problem with canned stocks is that they tend to be fairly high in sodium. As you reduce the sauce in this recipe, that sodium will concentrate and become stronger. So, try to get low-sodium broth, or make your own. It's worth saving scraps or getting bones and making stocks periodically to keep in the freezer. I'm not familiar enough with this site to know if there are any recipes for stocks or broth here, but if not, I'll try and post some.
Dennis
sfden 1 month ago said:
The problem with canned stocks is that they tend to be fairly high in sodium. As you reduce the sauce in this recipe, that sodium will concentrate and become stronger. So, try to get low-sodium broth, or make your own. It's worth saving scraps or getting bones and making stocks periodically to keep in the freezer. I'm not familiar enough with this site to know if there are any recipes for stocks or broth here, but if not, I'll try and post some.
Dennis