Recipe by Lizzie-Babette
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.
Top Review by Chicagoland Chef du Jour
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!
- 1 (750 ml) bottle merlot (of drinking quality)
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 (14 1/2 ounce) can beef broth
- 2 tablespoons butter, room temperature
- 1 tablespoon flour
- 1 tablespoon olive oil
- 4 thick-cut steaks (filet mignon, or whatever cut you prefer)
- fresh ground black pepper
- 1⁄4 cup chopped shallot (or mix about 1 - 2 T minced garlic and a small chopped yellow onion)
- 1 tablespoon chopped garlic (additional)
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
Directions See How It's Made
- 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).
- NOTE: You can be prepare it to this point in advance, and cover and refrigerate.
- Mix butter and flour in small bowl.
- Heat 1 T olive oil in heavy large skillet over medium-high heat.
- Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).
- 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.
- Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).
- Bring mixture to a boil and scrape up brown bits.
- Whisk in butter mixture until the sauce is smooth.
- Boil sauce until thick enough to coat spoon, about 2 minutes.
- Drizzle sauce over steaks, and serve remainder in a gravy boat.