Filet Mignon with an excellent Merlot wine sauce.

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).

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  • 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, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.

  • Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture 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.

Nutrition Facts

398 calories; protein 31.3g 63% DV; carbohydrates 6.3g 2% DV; fat 16.5g 25% DV; cholesterol 96.1mg 32% DV; sodium 353.6mg 14% DV. Full Nutrition
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Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2007
This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce. Read More
(40)

Most helpful critical review

Rating: 3 stars
09/27/2003
I was most anxious to try this recipe considering we love red wine and filets. And considering the top billing it received in the newsletter today from Allrecipes I couldn't wait for that first bite. Major disappointment. Maybe it will be better tomorrow but for all the time preparation and cost I am betting that I will never make this again. Read More
(16)
89 Ratings
  • 5 star values: 64
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
09/13/2007
This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce. Read More
(40)
Rating: 5 stars
07/23/2003
WOW! This sauce has a beautiful presentation, not to mention a wonderful flavor! I scaled it down to 2 & used a small (187ml) bottle of Merlot. I can't wait to serve it to guests. Thanks Melody!! Read More
(27)
Rating: 4 stars
05/17/2005
I'm still a newish cook and this recipe entailed several firsts for me: the first time I've cooked with either filet mignon or shallots and the first time I've ever reduced a sauce. With those caveats I found the results to be a little disappointing flavor-wise. But I had very high expectations so this just resulted in this being "pretty good" in my book. The filets with the shallots and garlic were very tasty but I found my wine sauce to be fairly bland. Step 1 wasn't too clear (to this beginner) about what heat (low medium high boil) to reduce the sauce on. I had it too low then cranked it up and it still took me 1.5 hours to get 3 cups of sauce. And I don't think the 2-3 minutes in step 3 was enough to thicken the sauce either. I may try this recipe again though - it has a lot of potential but I've got to get the hang of making sauces like this. Read More
(22)
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Rating: 3 stars
09/27/2003
I was most anxious to try this recipe considering we love red wine and filets. And considering the top billing it received in the newsletter today from Allrecipes I couldn't wait for that first bite. Major disappointment. Maybe it will be better tomorrow but for all the time preparation and cost I am betting that I will never make this again. Read More
(16)
Rating: 4 stars
03/26/2003
The sauce is very rich. Quite delicious but overpowers the taste of the meat. Read More
(10)
Rating: 5 stars
02/06/2003
Excellent sauce... Merlot can be a bit pricey but sometimes you have to spoil yourself. I used filets Green beans are a good choice for a side dish as well as au gratin potatos for a "cheese and wine" taste. Read More
(9)
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Rating: 4 stars
08/02/2003
Yummy sauce! It was a little salty but that's what I liked about it. Who wants a flavourless sauce? I made only 3 filet mignon so I made less sauce. I used 1 chicken and 1 beef oxo cube and let the cubes dissolve in 2 cups of boiling water. Then I added 1/2 cup of wine and let the mixture boil for almost 30 minutes on high heat. The only thing I didn't like is that I usually marinate my steak so that the flavor goes through to the center and the meat becomes more tender. These were ok but I had to dip them in a lot of gravy and they weren't as tender as the steaks I usually have. Also the recipe directions will give you a rare steak so if you don't like it rare cook a couple of minutes longer. Read More
(8)
Rating: 5 stars
05/07/2007
The Merlot sauce alone is worth five-stars! I've also made a Cabernet Sauce the same way and it turned out wonderful as well. This is a keeper. I'll definitely make this again. Read More
(8)
Rating: 5 stars
02/08/2003
Unbelievable sauce!! I made the sauce the night before which made the cooking time very short. I'm going to try and add some shiitake or cremini mushrooms to the sauce for something extra next time. Overall this is a great recipie and an excellent sauce...your guests will think that you're an amazing chef...mine did! Read More
(7)
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