For an even richer sauce, consider adding a tablespoon of balsamic vinegar during the last few minutes of reduction. Resting the filets after cooking is crucial for retaining their juices and tenderness. Allow them to rest for at least 5 minutes before serving. Pair this dish with roasted asparagus or creamy mashed potatoes for a complete and unforgettable meal.
Filet with a Merlot Sauce
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PREP TIME15 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 45 mins
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SERVING6 People
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VIEWS267
Indulge in the opulence of perfectly seared filet mignon, crowned with a luscious Merlot wine sauce that's both rich and deeply satisfying. A culinary experience that elevates the simplest cut of beef to gourmet heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol96 mg
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Fiber0 g
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Protein31 g
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Saturated Fat7 g
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Sodium354 mg
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Sugar2 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a heavy saucepan over high heat, combine Merlot wine, chicken broth, and beef broth. Bring to a boil, then reduce heat to a simmer and allow the mixture to reduce until it reaches 2 cups, approximately 1 hour. (This reduction can be prepared a day in advance, covered, and refrigerated to deepen the flavors).
02 Step
Recipe View In a small bowl, create a beurre manié by thoroughly mixing the softened butter and flour until a smooth paste forms. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the beef tenderloin fillets generously with salt and freshly ground black pepper. Cook the steaks in the hot oil until they reach your preferred level of doneness, about 4 minutes per side for medium-rare. Transfer the cooked steaks to a plate and set aside to rest.
03 Step
Recipe View Add the chopped shallots, garlic, and fresh thyme to the skillet. Sauté briefly until fragrant, about 1-2 minutes. Pour in the 2 cups of reduced wine mixture, ensuring you scrape up any flavorful browned bits from the bottom of the pan. Bring the sauce to a boil, then whisk in the beurre manié, a little at a time, until the sauce is smooth and emulsified. Continue to boil the sauce until it thickens enough to elegantly coat the back of a spoon, approximately 2 to 3 minutes.
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Libbie Stiedemann
May 2, 2025The sauce was absolutely divine!
Lenore Mcglynn
Apr 25, 2025This recipe is restaurant-quality!
Janiya Macgyver
Oct 28, 2024I found that searing the filets in a cast-iron skillet gave them the best crust.
Tanner Gleason
Sep 13, 2024I made this for a dinner party and it was a huge hit!
Aida Kreiger
May 17, 2024Reducing the wine mixture ahead of time saved me a lot of stress on the day of cooking.
Joaquin Green
May 15, 2024The instructions were easy to follow, even for a beginner cook.
Kobe Kirlin
Apr 26, 2024Next time, I'll try adding a sprig of rosemary to the sauce for a different flavor profile.
Monica Franecki
Dec 20, 2023My family raved about this dish. Will definitely make it again!
Barton Yundt
Aug 18, 2023I used a Cabernet Sauvignon instead of Merlot and it worked perfectly.