 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
Elegant sauce for a special steak. Great for company or a romantic dinner for two. You can even make part of the sauce in advance. Great with bread for sopping and a nice salad. And wine, of course! Adapted from Bon Appetit. Ingredients:
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 |
Directions:
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.
|
|