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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

Nutrition Info

397.8 calories carbohydrate: 6.3 g cholesterol: 96.1 mg fat: 16.5 g fiber: 0.1 g protein: 31.3 g saturatedFat: 6.8 g servingSize: - sodium: 353.6 mg sugar: 1.5 g transFat: : - unsaturatedFat: : -

In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook 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, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture 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.

6 servings

Filet Mignon with an excellent Merlot wine sauce.