Filet Mignon with Merlot Sauce


  • 2 Cups of Merlot
  • 1 Cup of Beef Broth
  • 2 Tablespoons of unsalted butter – soft
  • 1 Tablespoon of all-purpose flour
  • 1 Tablespoon of olive oil
  • Four 6 to 8 oz Filets
  • Freshly cracked pepper
  • Sea Salt
  • 2 Shallots – chopped
  • 1 Clove of garlic – chopped
  • ½ Teaspoon of thyme


Boil wine and beef broth in a heavy saucepan over high heat until the mixture is reduced to half.  This takes about an hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Mix butter and flour in a small bowl and set to the side.  Heat 1 tablespoon of olive oil in heavy large skillet over medium-high heat.  Sprinkle steaks with cracked pepper and sea salt.  Sauté steaks until medium rare, about 4 minutes per side. Transfer the steaks to a plate. Shallots

With the same skillet you sautéed the steaks, add the shallots, garlic and thyme, stir for 30 seconds to a minute.  Add the reduced wine mixture to the skillet and bring to a boil.  Be sure to scrape up the browned bits that were left over from sautéing your steaks.  Add in the butter mixture and whisk until smooth.  Boil the sauce until it is thick enough to coat a spoon, about 2-5 minutes.  Then you can serve the steaks with the sauce.


About Roseda Beef

Roseda Beef is a family-operated business, started in 1999. We are a farm dedicated to raising the finest Black Angus beef. From cattle fed only on grass, soybean meal, corn, hay and fresh water, with grain to finish. We use no growth hormones. No chemical additives. No antibiotics, unless medically necessary. We emphasize quality over quantity. We dry-age every cut of our beef the old-fashioned way, for a delightful tenderness, and fuller, richer flavor. Our goal is simple: to provide the finest beef you’ll ever eat – with attentive, enthusiastic service from the people who raise it. Because that’s what you, our customers, have told us you look forward to when you buy Roseda Beef.
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