Perfection

Sometimes things are so perfect, they shall not be tampered with.  Jenna Jameson has not learned this, but I certainly have.

With this recipe, I have always been smart enough to resist my need to tamper, adapt and tweak a dish.  It honestly is perfect the way it is.   The meat is velvety and the sauce is smooth.  I always cook it rare and my eyes glaze over in bliss.

Seriously, trust me.  This is the steak that can launch a thousand ships.  I accept gifts of gratitude in the form of Williams and Sonoma gift cards.

Filet Mignon with Merlot Sauce

Source: Bon Appetit

1 750-ml bottle Merlot

2 14 1/2-ounce cans low-salt chicken broth

1 14 1/2-ounce can beef broth 2 tablespoons

(1/4 stick) unsalted butter, room temperature

1 tablespoon all purpose flour

1 tablespoon olive oil

6 6-ounce filet mignon steaks (each about 1 inch thick)

Freshly cracked pepper

1/4 cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon chopped fresh thyme

Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce. (Note: I usually make 2 filets, but only half the sauce recipe, not third it…)

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