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    You are in: Home / Recipes / Steaks with Merlot Sauce Recipe
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    Steaks with Merlot Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Lizzie-Babette's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
    3. 3
      Mix butter and flour in small bowl.
    4. 4
      Heat 1 T olive oil in heavy large skillet over medium-high heat.
    5. 5
      Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
    6. 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. 7
      Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
    8. 8
      Bring mixture to a boil and scrape up brown bits.
    9. 9
      Whisk in butter mixture until the sauce is smooth.
    10. 10
      Boil sauce until thick enough to coat spoon, about 2 minutes.
    11. 11
      Drizzle sauce over steaks, and serve remainder in a gravy boat.

    Ratings & Reviews:

    • on August 13, 2010


      My GF passed this recipe along to me, she makes it every year for her holiday dinner and makes it a day ahead of time. I also made the SAUCE a day ahead for our diner party tomorrow. Nice to be able to get ahead of the game. I am not serving steaks but making a beef tenderloin. My point, it is NOT critical to cook your steaks in a pan to benefit from this delicious sauce. I reduced a full bottle of wine (I think it's important to use a good drinkable wine and reduce the whole darn thing!). Meanwhile.... I melted the butter & EVOO, sauteed the shallots, garlic and thyme and set aside until the wine was ready. Once the wine was reduced, I added the flour to the butter & shallots and combined well. Then added the reduced wine mixture. VERY tasty, a bit salty so next time I will pay more attention to the sodium content of my stocks. I'm not sure it will be an issue if small amounts are spooned on the tenderloin slices. I cannot wait to serve this up tomorrow. Thanks for posting LB!

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    • on April 10, 2010


      Tonight, I made this exactly as posted. It was delicious! Loved, loved, loved the sauce!!! I would cut the cooking time down for the steaks, but I like my meat pink in the middle. I used 1 inch filets, and they were medium well, and I felt they would have been tastier at medium or medium rare. I watched the sauce carefully, since I cut the recipe down to serve 2. I found that I had the required amount of sauce after only 30 minutes of cooking on medium....started at high and then turned the eye down. I really loved this recipe....I think my doneness issues and sauce cooking issues were probably due to cutting the recipe down for 2. I highly recommend this delicious delight! It is fabulous!! Made for PAC Spring 2010.

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    • on March 31, 2007


      I've had this recipe for a long time and made it again last night. Here are my hints from making this several times: 1) I think it's silly that you reduce the liquid to 2 C. but then only use 1 1/2 C. in the sauce - so I use ALL the reduced liquid and then need about 2-3 T. flour to thicken it to my preference. 2). It is SO important to use low-sodium broths!! And even still, the resulting sauce will be very salty. Serve this with garlic-smashed red potatoes and you will be in heaven.

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    Read All Reviews (6)


    Nutritional Facts for Steaks with Merlot Sauce

    Serving Size: 1 (616 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.0
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 4.5 g
    Cholesterol 16.3 mg
    Sodium 908.2 mg
    Total Carbohydrate 11.1 g
    Dietary Fiber 0.2 g
    Sugars 1.4 g
    Protein 7.6 g

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