Steaks With Merlot Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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).
• 2 note: you can be prepare it to this point in advance, and cover and refrigerate.
• 3 mix butter and flour in small bowl.
• 4 heat 1 t olive oil in heavy large skillet over medium-high heat.
• 5 season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
• 6 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.
• 7 add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
• 8 bring mixture to a boil and scrape up brown bits.
• 9 whisk in butter mixture until the sauce is smooth.
• 10 boil sauce until thick enough to coat spoon, about 2 minutes.
• 11 drizzle sauce over steaks, and serve remainder in a gravy boat.