MERLOT SAUCE FOR BEEF RECIPES

Steps:

• Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
• Mix butter and flour in small bowl.
• Heat vegetable oil in large skillet over medium high heat.
• Season steaks with salt and pepper.
• Cook steaks until medium brown throughout, 5-6 minutes per side.
• Remove from pan to serving platter.
• Add green onion, garlic and thyme to skillet and stir to blend.
• Add 1 1/2 cups of the reduced wine mixture to skillet.
• Cook over high heat scrapping up brown bits.
• Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
• Serve steaks with sauce, about 1/4 cup sauce per steak.
• Refrigerate leftovers.

Steps:

• 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).
• 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.
• 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.