Filet Mignon with Merlot Sauce
Source: Bon Appétit, August 1998
From: Henrietta's Table, Cambridge MA
Servings: 6

1 (750-ml) bottle Merlot
2 cans (14 1/2-ounce each) low-salt chicken broth
1 (14 1/2-ounce) can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 (6-ounce each) filet mignon steaks (each about 2-inches thick)
freshly cracked black pepper
1/4 cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme

Boil wine, chicken broth, and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

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.

Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate.

Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes.

Serve steaks with sauce.