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- Preparing Time: 1 hour and 45 minutes
- Total Time: -
- Served Person: 6
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- freshly ground black pepper to taste
- 1 tablespoon chopped garlic
- 1 teaspoon fresh thyme
- 1/4 cup chopped shallots
- 2 tablespoons unsalted butter, softened
- 1 (14.5 ounce) can beef broth
- 1 (750 milliliter) bottle merlot wine
- 2 (14.5 ounce) cans low-sodium chicken broth
- 6 (6 ounce) fillets beef tenderloin
- Carbohydrate 6.3
- Cholesterol 96
- Fat 16.5
- Protein 31.3
- Sodium 354
- Calories 398 calories;
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). 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.
