Steaks with Merlot Sauce

• bottle merlot (of drinking quality)↗1 ml
• cans low sodium chicken broth↗2 ounce
• can beef broth↗1 ounce
• butter, room temperature↗2 tablespoons
• flour↗1 tablespoon
• olive oil↗1 tablespoon
• thick-cut steaks (filet mignon, or whatever cut you prefer)↗4
• fresh ground black pepper↗
• chopped shallot (or mix about 1 - 2 T minced garlic and a small chopped yellow onion)1⁄4 cup
• chopped garlic (additional)1 tablespoon
• dried thyme or 2 teaspoons fresh thyme↗1 teaspoon

Step-by-step instructions

1. 1

   Boil wine along with chicken and beef broths in heavy large saucepan over high heat until it's reduced to 2 cups (~45min to 1 hour).

2. 2

   NOTE: You can be prepare it to this point in advance, and cover and refrigerate.

3. 3

   Mix butter and flour in small bowl.

4. 4

   Heat 1 T olive oil in heavy large skillet over medium-high heat.

5. 5

   Season steaks with salt and pepper and sauté to your taste (4 minutes per side would result in medium rare steaks).

6. 6

   Remove steaks to a plate and keep warm (we put it in our microwave to keep the heat from dissipating) To your skillet, add shallots, garlic and thyme and stir 30 seconds.

7. 7

   Add 1 1/2 c reduced wine mixture to skillet (reserve remainder for another use).

8. 8

   Bring mixture to a boil and scrape up brown bits.

9. 9

   Whisk in butter mixture until the sauce is smooth.

10. 10

    Boil sauce until thick enough to coat spoon, about 2 minutes.

11. 11

    Drizzle sauce over steaks, and serve remainder in a gravy boat.