Caramel-Merlot Sauce for Filet Mignon

Nice sauce or glaze for steaks. Great if you had flash sear the steaks before you cook them and then reuse the pan for the sauce to allow the juices of the meat to add a little extra flavour. Sauce can be made up to a day or two ahead of time and reheated to serve.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup water
• 1⁄4 cup sugar
• 3  tablespoons red wine vinegar
• 1  cup onion, finely chopped
• 3  tablespoons unsalted butter
• 2  cups  merlot or 2  cups dry red wine
• 2  cups  veal stock or 2  cups demi-glace
• 4 -6  filet mignon

Directions

1. Mix water and sugar in saucepan.
2. Bring to boil, stirring until sugar is dissolved.
3. Boil syrup, without stirring until a golden caramel.
4. Remove pan from heat and slowly add vinegar down side of pan (caramel will steam and harden).
5. Cook caramel over moderate heat while stirring.
6. Cook until dissolved (about 3 min).
7. Remove from heat.
8. Cook onion in butter over moderate heat until golden or caramelized (about 5 mins).
9. Add wine and boil until reduced to 1 cup (about 15 mins).
10. Stir in stock or demiglace and boil until mixture is reduced to about 2 cups (about 10 minutes).
11. Remove pan from heat and stir in caramel.
12. Pour sauce through a sieve into a bowl.
13. Serve over filets mignon, cooked to your liking.