Ingredients
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1 (750 ml) bottle merlot (of drinking quality)
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2 (14 1/2 ounce) cans low sodium chicken broth
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1 (14 1/2 ounce) can beef broth
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2 tablespoons butter, room temperature
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1 tablespoon flour
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1 tablespoon olive oil
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fresh ground black pepper
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1 tablespoon chopped garlic (additional)
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1 teaspoon dried thyme or 2 teaspoons fresh thyme
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1/4 cup chopped shallot (or mix about 1 - 2 T minced garlic and a small chopped yellow onion)
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4 thick-cut steaks (filet mignon, or whatever cut you prefer)
Instructions
- 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 sauté 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.