Beef Fillet with Merlot Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Pancetta is sold in well-stocked supermarkets and Italian delis. Serve with coucous. Ingredients:
1/2 cup beef broth |
1/4 cup merlot or other dry red wine |
1 tablespoon seedless raspberry jam |
1/4 teaspoon pepper |
2 thin slices pancetta (2 oz. total) |
2 beef fillet steaks (about 1 1/2 in. thick; 3/4 to 1 lb. total) |
salt |
Directions:
1. In a 1- to 2-quart pan over high heat, stir broth, Merlot, jam, and pepper until boiling, then boil until reduced to 1/3 cup, about 7 minutes total.
2. Meanwhile, unroll pancetta and wrap a slice around the rim of each steak. Broil steaks on a rack in a pan 4 to 6 inches from heat until browned, 6 to 7 minutes. Turn steaks over and broil until tops are browned, 6 to 7 minutes more for rare. Cook longer, if desired.
3. Put steaks on warm plates and spoon sauce over them. Add salt to taste.
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