Filet
Mignon with Merlot-sauce
By Chef Anthony Stewart
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.
Filet
Mignon with Merlot sauce
Ingredients:
1 (750 milliliter) Bottle Merlot wine
2 (14.5 oz.) cans Low-sodium Chicken Broth
1 (14.5 oz.) can Beef Broth
2 tbls. Unsalted Butter, (softened)
1 tbls. All-purpose Flour
1 tbls. Olive Oil
6 (6 oz.) fillets Beef Tenderloin
TT Freshly Ground Black Pepper
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
To
read L.A. Prime - The Westin Bonaventure Hotel review
click
here.
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