Merlot wine sauce for filet mignon
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4 to 5 ounces merlot wine
1 shallot, minced
1 teaspoon minced herbs, such as thyme, parsley, etc.
4 to 6 ounces veal stock or demi glace (if not homemade, usually available at upscale/gourmet markets)
2 ounces soft butter, unsalted
Salt & pepper
Mix shallot and merlot together, put on the stove and reduce by two-thirds.
Add good quality veal stock, bring to a simmer and reduce by one-third.
When the sauce has reached the right consistency, remove from the stove and whisk in the soft butter, and adjust seasoning to taste.
The sauce should have a nice shine and is now ready to pour over your filet mignon.