Filet Mignon with Merlot-sauce
By Chef Anthony Stewart

Chef Andreas Nieto of The Westin Bonaventure Hotel signature steakhouse L.A. Prime shares his recipe for one of the establishment's most popular dishes: their Filet Mignon with Merlot sauce.

Filet Mignon with Merlot sauce

Ingredients:
1 (750 milliliter) Bottle Merlot wine
2 (14.5 oz.) cans Low-sodium Chicken Broth
1 (14.5 oz.) can Beef Broth
2 tbls. Unsalted Butter, (softened)
1 tbls. All-purpose Flour
1 tbls. Olive Oil
6 (6 oz.) fillets Beef Tenderloin
TT Freshly Ground Black Pepper
1/4 cup Shallots (chopped)
1 tbls. Garlic (chopped)
1 tspn. Fresh Thyme

Procedures:
1. 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).

2. 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 sauté until medium-rare, about 4 minutes per side. Transfer steaks to a plate.

3. 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.

Visit the chef's site to purchase his spices. They are four for $20 or 1 for $7. ChefAndreas@ChefAndreas.com

To read L.A. Prime - The Westin Bonaventure Hotel review click here.