If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon.
- 2 (6 ounce) filets filet mignon
- 1½ cups Burgundy or other full-bodied red wine
- 1 cup gluten-free chicken broth
- ½ cup gluten-free beef broth
- 2 tablespoons unsalted butter, softened
- 1 tablespoon gluten-free flour or corn starch
- 2 teaspoons olive oil
- 2 shallots, chopped
- 2 cloves garlic, chopped
- ½ teaspoon fresh thyme
- freshly ground black pepper to taste
In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook for about one hour, until mixture is reduced to about 1 cup. (You can do this a day ahead and keep covered in the fridge).
In a small bowl, mix butter and gluten-free flour or corn starch.
Heat 2 teaspoons 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.
Move cooked steaks to a plate.
To the skillet, add shallots, garlic and thyme, and the reduced wine mixture to skillet. Bring mixture to a boil, making sure to scrape up and include any browned bits.
Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Spoon sauce over steaks and serve with favorite side dishes or salad.