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RECIPE

 


Puts a Fun Twist on National Lemonade Day

By FBWorld Team

Chef Andreas Nieto of The Westin Bonaventure Hotel signature steakhouse L.A. Prime shares his recipe for one of the establishment's most popular dishes: their Filet Mignon with Merlot sauce.

Andreas Nieto Filet Mignon with Merlot sauce

Ingredients:
1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans Low-Sodium Chicken Broth
1 (14.5 ounce) can Beef Broth
2 tbls. Unsalted Butter, (softened)
1 tbls. All-Purpose Flour
1 tbls. Olive Oil
6 (6 ounce) Fillets Beef Tenderloin
Freshly Ground Black Pepper to taste
1/4 cup Shallots (chopped)
1 tbls. Garlic (chopped)
1 tspn. Fresh Thyme

Procedures:
1. In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).

2. In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and sauté until medium-rare, about 4 minutes per side. Transfer steaks to a plate.

3. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Visit the chef's site to purchase his spices. They are four for $20 or 1 for $7.

ChefAndreas@ChefAndreas.com

 

 

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