Filet mignon with Peppercorn Merlot Reduction

Categories: Company

Ingredients

• 1 bottle merlot wine
• 2 cups beef broth
• small bunch, about 12 springs of fresh thyme, stems and all
• 1/4 cup five peppercorn blend, whole peppercorns
• pinch of sea salt
• 1 T cornstarch
• 1 T water
• 4 5-oz. filets of beef
• sea salt and black pepper as needed

Directions

1. In medium stockpot, combine wine, broth, thyme, peppercorns, and sea salt

2. Simmer over low heat until liquid is reduced by two-thirds. To thicken, if desired, combine cornstarch and water in separate bowl until smooth and combined.

3. Pour into wine mixture and stir until sauce is thickened.

4. Turn off heat.

5. Strain sauce, if desired, discard peppercorns and thyme residue.

6. Season raw filets lightly with sea salt and pepper.

7. Heat grill or grill pan to medium high heat and add filets.

8. Grill about 4 minutes per side, depending on thickness and desired level of doneness.

9. When cooked as desired, remove from heat and set aside for about 10 minutes before slicing.

10. Serve sliced on the bias and top each filet with about 3 T merlot reduction.

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