Ingredients:
1 (750 ml) bottles merlot ( of drinking quality)
2 (14 1/2 ounce) cans low sodium chicken broth
1 (14 1/2 ounce) cans 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 shallots ( 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:
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 saute 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.
Servings: 4
Time preparation: 30 min.
Time total: 120 min.