Recipe by CANMAD7
"Filet Mignon with an excellent Merlot wine sauce."
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1 (750 milliliter) bottle
2 (14.5 ounce) cans
low-sodium chicken broth
1 (14.5 ounce) can
unsalted butter, softened
6 (6 ounce) fillets
freshly ground black pepper to taste
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 was most anxious to try this recipe considering we love red wine and filets. And considering the top billing it received in the newsletter today from Allrecipes, I couldn't wait for that first bite. Major disappointment. Maybe it will be better tomorrow but for all the time, preparation and cost, I am betting that I will never make this again.
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.
Excellent sauce... Merlot can be a bit pricey, but sometimes you have to spoil yourself. I used filets Green beans are a good choice for a side dish, as well as au gratin potatos for a "cheese and wine" taste.
The sauce is very rich. Quite delicious but overpowers the taste of the meat.
The Merlot sauce alone is worth five-stars! I've also made a Cabernet Sauce the same way and it turned out wonderful as well. This is a keeper. I'll definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Filet with a Merlot Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 148
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