Beef Fillet with Merlot Glaze
Notes: Pancetta is sold in well-stocked supermarkets and Italian delis. Serve with coucous.
Yield: Makes 2 servings
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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
- 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)
- 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. 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. Put steaks on warm plates and spoon sauce over them. Add salt to taste.
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