Filet with a Merlot Sauce

Filet with a Merlot Sauce


"Filet Mignon with an excellent Merlot wine sauce."

Ingredients 1 h 45 m {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 354 mg
  • 14%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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 saute 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.
Tips & Tricks
Spaghetti Squash with Paleo Meat Sauce

Strands of spaghetti squash are topped with a paleo-friendly meat sauce.

Linguine with White Clam Sauce II

See how to make a light clam sauce with garlic, basil, and fresh parsley.

Rate recipe

Your rating


Reviews 65

  1. 78 Ratings


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.

I'm nuts too...

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!!


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.