Beef Fillet with Merlot Glaze

Notes: Pancetta is sold in well-stocked supermarkets and Italian delis. Serve with coucous.

Yield: Makes 2 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 57%
  • Protein: 34g
  • Fat: 26g
  • Saturated fat: 10g
  • Carbohydrate: 7.4g
  • Fiber: 0.2g
  • Sodium: 353mg
  • Cholesterol: 108mg

Ingredients

  • 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)
  • Salt

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. Put steaks on warm plates and spoon sauce over them. Add salt to taste.
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