Filet steaks with Red Wine

Merlot is one variety of grapes that is fermented as red wine. It’s one of the most popular red wine varietals in Chile and United States. A wine is not just an alcoholic drink but can be used to give a recipe a unique blend of taste.

Want to have some taste of wine in your food? Here’s one that you can try in your kitchen.

Merlot Filet

Ingredients:

1 750-ml bottle Merlot (this can be replaced with any kind of red wine)

2 14 1/2-ounce cans 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-ounce filet mignon steaks (each about 1 inch thick)

Freshly cracked pepper

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped fresh thyme

Procedures:

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. Sauté 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.