Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Beef Filet Mignon W/Merlot Sauce LC-5.3/s(6)

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1 bottle (750 ml) wine, red; use Merlot
2 can (14.5 oz) chicken broth, low-salt
1 can (14.5 oz) beef broth
2 tablespoons butter; at room temperature
1 tablespoon flour, all-purpose
1 tablespoon olive oil
6 ea (6 oz) beef filet mignon; 1in
1 dash peppercorns; fresh cracked, to taste
1/4 cup shallots; chopped
1 tablespoon garlic; chopped
1 teaspoon thyme, fresh; chopped

Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

Source: "Bon Appétit - August 1998"

NOTES : carb count will actually be less as only 1 1/2 cups of the reduced Merlot mixture is used in the finished product, unless one decides to use it to saute some mushrooms and/or onions to go with the steaks. :-)

NYC Nutrition Analysis (per serving or yield unit): water=419.2 g; calories=639.9; protein=34.9 g; total fat=42.94 g; carbohydrate=5.38 g; dietary fiber=0.09 g; ash=4.17 g; calcium=38.86 mg; phosphorus=383.2 mg; iron=5.13 mg; sodium=789.1 mg; potassium=843.8 mg; magnesium=54.31 mg; zinc=5.45 mg; copper=0.27 mg; manganese=1 mg; vitamin A=230.3 IU; vitamin E=0.7 mg ATE; thiamin=0.23 mg; riboflavin=0.46 mg; niacin=7.68 mg; pantothenic acid=0.64 mg; vitamin B6=0.74 mg; folate=21.44 ug; vitamin B12=4.59 ug; vitamin C=1.19 mg; saturated fat=17.52 g; monounsaturated fat=18.35 g; polyunsaturated fat=1.9 g; cholesterol=129.4 mg; alcohol=12.07 g; selenium=30.43 ug; refuse=0.52%; %cal as carb:prot:fat=4:25:71; WW Pts=16.36; (complete analysis)

Contributor: RSVP; Henrietta's Table, Cambridge MA
Yield: 6 servings
Preparation Time: 0:00

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