Shelly's Recipe

MERLOT FILET MIGNON

Category: Steaks - Beef

4 beef tenderloin steaks (8 ounces each)
6 tablespoons butter, divided
2 tablespoon olive oil
2 cup merlot
4 tablespoons heavy whipping cream
1/4 teaspoon salt

In a small skillet, cook steaks in 1 tablespoon butter and oil over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove and keep warm.

In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened and butter is melted. Serve with steaks. Yield: 4 servings.