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    Merlot wine sauce for filet mignon

    Merlot wine sauce for filet mignon
    Merlot wine sauce for filet mignon

    Ingredients

    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

    Directions

    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.