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??
Ingredients:
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
salt
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!
ENJOY!
Tuesday, October 26, 2010
FILET MIGNON IN MERLOT SAUCE
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