Tuesday, October 26, 2010


Every once in a while I CRAVE a steak....not just any steak...a nice juicy medium rare Filet. Most of the time, I don't add any sauce to it, but this Merlot sauce is fabulous...hey it's got WINE right??


4 filet mignon steaks (8 oz)
6 tbl olive oil
3 garlic cloves chopped
2 large shallots chopped
1 small carrot sliced
1 celery stalk chopped
1 tbl tomato paste
2 cups GOOD Merlot
3 bay leaves
pinch of dried thyme
3 cups beef or veal stock
2 tbl unsalted butter
1/2 tsp black peppercorns
fresh ground pepper

For the sauce, heat 3 tbl oil in a pan and add garlic, shallot, carrot and celery and saute until the shallots start to brown. Stir in tomato paste and cook for about 2 minutes. Add the wine and stir in bay leaves, thyme and peppercorns. Deglaze the pan and simmer the sauce until it is reduced by half. Add the stock and return to a boil. Lower the heat and simmer for about 30 minutes. Strain the sauce and keep warm.

Season the steaks with salt and pepper. Heat 3 tbl oil in a saute pan and add steaks to the hot pan. Cook about 5-6 minutes a side for medium rare and remove from heat and keep warm.

Pour Merlot sauce in the steak pan and bring to a simmer. Add 2 tbl butter and reduce the liquid and make sure the melted butter is thoroughly incorporated.

Place the steaks on a warm serving plate and spoon the sauce on top. These go great with your favorite mashed potatoes and asparagus or broccoli.

So now you know...WHERE THE BEEF IS!


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