Filet with a Merlot Sauce Recipe -
Filet with a Merlot Sauce Recipe
  • READY IN hrs

Filet with a Merlot Sauce

Recipe by  

"Filet Mignon with an excellent Merlot wine sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2007

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.

Most Helpful Critical Review
Sep 27, 2003

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.


78 Ratings

Jul 23, 2003

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!!

May 17, 2005

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.

Feb 05, 2003

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.

Mar 26, 2003

The sauce is very rich. Quite delicious but overpowers the taste of the meat.

Feb 25, 2012


May 07, 2007

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.


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 354 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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