Merlot sauce steaks

    1 hour 45 min

    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.

    80 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (71)


    This is absolute divine. The main key to having this turn out great is using an excellent red wine that you want to drink. If you don't want to drink it out of the bottle, you won't love the sauce. Take the time to find a good wine, splurge a little if you have to. I add sliced mushrooms to the pan sauce.  -  13 Sep 2007  (Review from Allrecipes US | Canada)


    WOW! This sauce has a beautiful presentation, not to mention a wonderful flavor! I scaled it down to 2 & used a small (187ml) bottle of Merlot. I can't wait to serve it to guests. Thanks Melody!!  -  12 Oct 2002  (Review from Allrecipes US | Canada)


    I'm still a newish cook, and this recipe entailed several firsts for me: the first time I've cooked with either filet mignon or shallots, and the first time I've ever reduced a sauce. With those caveats, I found the results to be a little disappointing, flavor-wise. But I had very high expectations, so this just resulted in this being "pretty good" in my book. The filets with the shallots and garlic were very tasty, but I found my wine sauce to be fairly bland. Step 1 wasn't too clear (to this beginner) about what heat (low, medium, high, boil) to reduce the sauce on. I had it too low, then cranked it up, and it still took me 1.5 hours to get 3 cups of sauce. And I don't think the 2-3 minutes in step 3 was enough to thicken the sauce, either. I may try this recipe again, though - it has a lot of potential, but I've got to get the hang of making sauces like this.  -  17 May 2005  (Review from Allrecipes US | Canada)