Filet Mignon with Merlot Sauce
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1 (750 ml) bottle Merlot
2 (14 1/2 oz.) cans low-salt chicken broth
1 (14 1/2 oz.) can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1 tablespoon olive oil
6 (6 oz.) 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. Saute 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.