How to Cook Filet Mignon

Filet mignon served alone is good, but served with this Merlot sauce, it's divine. Serves six.

Things You'll Need

• 1 tbsp. olive (not virgin) oil
• salt to taste
• saucepans
• measuring spoons
• cutting boards
• 1 tbsp. chopped garlic
• 2 tbsp. unsalted butters at room temperature
• measuring cups
• 1 (750-ml.) bottle Merlot
• 1 (14 1/2-oz.) can reduced-sodium beef broth
• 1 tbsp. all-purpose flour
• chef's knives
• 2 (14 1/2-oz.) cans reduced-sodium chicken broth
• 6 (6-oz.) filet mignon steaks (each about 1-inch thick)
• 1 tsp. minced fresh thyme
• cracked black pepper to taste
• 1/4 c. chopped shallots
• Cracked Black Pepper To Taste
• Salt To Taste
• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Saucepans
• Measuring cups

Instructions

1. Boil wine, chicken broth and beef broth in a saucepan over high heat until mixture reduces to 2 cups. This should take 1 hour. Set aside.

2. Combine flour and butter in a small bowl.

3. Heat olive oil in a large skillet over medium-high heat.

4. Sprinkle steaks with salt and cracked pepper.

5. Sauté steaks about 4 minutes per side for medium-rare, or longer if you prefer the meat well-done.

6. Transfer steaks to a plate.

7. Add shallots, garlic and thyme to skillet. Stir 30 seconds over medium-high heat.

8. Add 1 1/2 c. of the reduced wine mixture to the skillet. Bring to a boil and scrape up any browned bits left over from the meat.

9. Add butter and flour mixture to sauce. Whisk until smooth.

10. Boil sauce until it coats the back of a spoon, about 2 minutes.

11. Serve steaks with sauce.

Tips & Warnings

• Filet mignon is prized because it's so tender; it's best when served medium-rare. If you cook it longer, it will get tougher.

• Use low-salt broth; because you're reducing the mixture, it will taste a lot saltier at the end than at the beginning.