Excellent Merlot wine sauce on filet mignon.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
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
- ¼ cup chopped shallots
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme
Instructions
- In a heavy saucepan over high heat, combine wine, chicken broth, and beef broth. Bring to a boil; reduce heat and simmer 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; cook in hot oil until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic, and thyme into the skillet. Add 2 cups reduced wine mixture; bring 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.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 7 g |
| Sodium | 354 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was absolutely delicious!!
This was really good! I sauteed some mushrooms and added them to the final stage of the sauce. That was the only deviation that I made.
This is an excellent recipe! I was kind of skeptical at first. I will not say what I would had done with this kind of meat before this recipe. Follow the recipe as directed! I did only have half a bottle of Cabernet, that I would enjoy drinking itself, and cut the broths down to equivalent measures. (This made enough Rue for four people). Merlot can be too tangy in my past cooking. I didn’t have shallots as usual, used green onions and sauteed the mix before mixing in the wine mixture. OMG! Smelled my house up so heavenly. This is a quality recipe folks!
Excellent recipe with a few modifications. I downsized for 2 people and used port instead of Merlot. I made two filet mignons which meant that I needed to put in the oven for 20 minutes after searing so that it would get to med-rare.
Excellent
Made this last night for dinner and it was delicious! I didn’t have any Merlot on hand so I used Cabernet Sauvignon and it was still great!!
Cut the recipe down to a serving for two. I used better than bouillon paste for the broth. Absolutely divine!
This was delicious! I’ve never made a wine reduction before, but followed the recipe and it came out perfect. leftovers tasted even better the next day. Added chopped mushrooms and pinch of dried thyme instead of fresh.
My husband made this meal and it turned out perfectly! The sauce was delicious and the filet was cooked just right to medium rare. He seared the filets on the grill so they had pretty criss cross stripes. The onions were a nice accompanimentand we didn’t include the potatoes but will the next time. We will definitely serve this meal again.
Easy sauce to make. I baked the tenderloin in the oven at 400 degrees for 25 min then took it out and wrapped it in tin foil for at least 20 min. I just poured the pan juices into the skillet with the shallots, garlic, etc. Delicious!
So amazingly simple and yummy!!! Family favorite!
I’ve made this several times over the past several years with consistent success. Learned a few things to share, it is a bit salty, use low sodium broths, this fixed the problem. This is a wine sauce, use a good red that you like to drink or don’t waste your time. (I like a Pinot Noir) – I pour the sauce sparingly over steaks when served as it can be overpowering to some, bring the extra sauce to the table, folks can always add more. The sauce is also good on green beans.
I discovered this recipe 8 years ago. I make it for romantic dinners with my husband. Restaurant quality recipe! Love it!
Salty.
The one thing people need to remember when cooking with wine or making wine sauces, good quality wine saltfree butter, and its not a gravy, just lightly drizzel sauce over steak, deeply scored steaks cook fast and remain tender.
sauce was a little salty so i recommend you only use one can of each broth, but other than that it was AMAZING the sauce was much more than i expected deserves all 5 stars
Simple and delicious. I’d never done such a big wine reduction before.
I just used a burgundy cooking wine I had and it was AWESOME.
simple sauce for the steak, but I have had better
This is such an awesome sauce, absolutely delicious and very easy to make! You don’t have to pan-fry your filets in order to have a great tasting sauce, you can grill them and top them with the sauce before serving. I’ve done it both ways and haven’t noticed much of a difference in taste. Even my 12 year old loves the sauce! I’m making the sauce again tomorrow for the 4th time and I can’t wait for my dinner guests to try it!
My husband & I both agree that while the sauce was good, it was very salty. I don’t think it was worth the effort…Next time we’ll just drink the bottle of wine!