Merlot sauce steaks

Merlot sauce steaks


78 people made this

About this recipe: Beef fillet steaks drizzled with a decadent Merlot wine sauce made with butter, herbs, shallots and garlic. Simple and elegant main for a simple and elegant meal.


Serves: 6 

  • 750ml Merlot wine
  • 850ml chicken stock
  • 425ml beef stock
  • 30g unsalted butter, softened
  • 1 tablespoon plain flour
  • 1 tablespoon olive oil
  • 6 (170g) beef fillet steaks
  • salt and freshly ground black pepper to taste
  • 4 tablespoons chopped shallots
  • 1 tablespoon chopped garlic
  • 1 teaspoon fresh thyme

Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

  1. In a heavy saucepan over high heat combine wine, chicken stock and beef stock. Bring to the boil and cook until mixture is reduced to 480ml, about an hour. Season with salt to taste. (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 frying pan over medium heat. Sprinkle steaks with salt and pepper, and cook until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
  3. Stir shallots, garlic and thyme into frying pan. Add 480ml reduced wine mixture to frying pan. Bring mixture to the 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.

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