Filet with Merlot Sauce

Ingredients and Weight:

• 8 (6-ounce) filet mignon steaks
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup Merlot wine
• 1/2 cup beef broth
• 1/4 cup chopped shallots
• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 cup heavy cream
• 1 tablespoon Dijon mustard

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Season the filets with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the filets for 3-4 minutes per side, or until browned. Transfer the filets to a plate and keep warm.
2. Add the Merlot wine to the skillet and bring to a boil. Reduce heat and simmer until the wine is reduced by half, about 5 minutes.
3. Add the beef broth and shallots to the skillet. Cook for another 5 minutes.
4. In a separate saucepan, melt the butter over medium heat. whisk in the flour and cook for 1 minute. Gradually whisk in the heavy cream and Dijon mustard. Cook until the sauce thickens, about 2 minutes.
5. Stir the wine reduction into the sauce and bring to a simmer. Return the filets to the skillet and cook for 5 minutes, or until heated through.
6. Serve the filets with the Merlot sauce.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30 grams per serving
• Fat: 25 grams per serving
• Carbohydrates: 15 grams per serving

Dish Characteristics:

• Classic and elegant
• Rich and flavorful
• Tender and juicy filets
• Perfect for special occasions

User Comments:

• "This dish is absolutely amazing! The filets are cooked to perfection and the Merlot sauce is divine." - Sarah J.
• "I've made this recipe several times and it's always a hit. My guests rave about the flavor." - John D.
• "This is the best filet mignon I've ever had. The Merlot sauce is the perfect complement." - Mary S.

Special Precautions and Tips:

• If you don't have Merlot wine, you can substitute another dry red wine, such as Cabernet Sauvignon or Pinot Noir.
• To ensure that the filets are cooked to your desired doneness, use a meat thermometer.
• Let the filets rest for 5 minutes before slicing and serving to allow the juices to redistribute.