Filet with a Merlot Sauce

Ingredients

• 1 bottle Merlot wine , 750 milliliter
• 2 cans low-sodium chicken broth , 14.5 ounce
• 1 can beef broth , 14.5 ounce
• 2 tablespoons unsalted butter , softened
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 6 filletss beef tenderloin , 6 ounce
• freshly ground black pepper to taste
• 0.25 cups chopped shallots
• 1 tablespoon chopped garlic
• 1 teaspoon fresh thyme

Instructions

1. 1

   In a heavy saucepan over high heat, combine wine, chicken broth, and beef broth. Bring to a boil; reduce heat and simmer until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead — cover and refrigerate).

2. 2

   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; cook in hot oil until medium-rare, about 4 minutes per side. Transfer steaks to a plate.

3. 3

   Stir shallots, garlic, and thyme into the skillet. Add 2 cups reduced wine mixture; bring 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.