- 1/2 cup beef broth
- 1/4 cup Merlot or other dry red wine
- 1 tablespoon seedless raspberry jam
- 1/4 teaspoon pepper
- 2 thin slices pancetta (2 oz. total)
- 2 beef fillet steaks (about 1 1/2 in. thick; 3/4 to 1 lb. total)
- calories 407
- caloriesfromfat 57 %
- protein 34 g
- fat 26 g
- satfat 10 g
- carbohydrate 7.4 g
- fiber 0.2 g
- sodium 353 mg
- cholesterol 108 mg
How to Make It
In a 1- to 2-quart pan over high heat, stir broth, Merlot, jam, and pepper until boiling, then boil until reduced to 1/3 cup, about 7 minutes total.
Meanwhile, unroll pancetta and wrap a slice around the rim of each steak. Broil steaks on a rack in a pan 4 to 6 inches from heat until browned, 6 to 7 minutes. Turn steaks over and broil until tops are browned, 6 to 7 minutes more for rare. Cook longer, if desired.
Put steaks on warm plates and spoon sauce over them. Add salt to taste.