This classic dish from The Grapevine archives serves 2 and pairs beautifully with – what else? – Merlot.
STEAK IN MERLOT SAUCE
* 2 filets mignon, about 1 inch thick
* Salt and pepper, to taste
* 1/2 cup Merlot
* 3 tablespoons butter, divided
1. Season the steaks on both sides with salt and pepper.
2. Put 2 tablespoons of butter in a small skillet. Turn heat to high. When the butter sizzles, lay the steaks in the skillet. Wait for the skillet to get hot again, then turn down heat to medium.
3. Saute the steaks, moving them slightly with tongs so they don’t stick, for 5 to 6 minutes per side. When steaks are crusty-charred and done to your liking, remove them from the pan with tongs and place them on dinner plates.
4. Immediately add the wine to the skillet. When the liquid boils, use a wooden spatula to un-stick any pieces of steak remaining, and stir them with the emerging sauce. Let the liquid boil until about 1/3 cup remains.
5. Take pan off heat. Add the last tablespoon of butter and mix it in by swirling the pan. Pour the sauce over the meat, and enjoy.