The luxurious red wine sauce relies on demiglace, reduced veal stock that's available at specialty food stores and by mail order from D'Artagnan (800-327-8246) or More Than Gourmet (800-860-9385). If you can't find demiglace, substitute a rich veal, beef or chicken stock; don't use canned broth. Affordable Meat Recipes

Pilar Sanchez
October 1997

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Recipe Summary test

Yield:
8
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Ingredients

Merlot Sauce
Merlot Sauce
Merlot Sauce
Beef and vegetables
herb salad

Directions

Instructions Checklist
  • Combine the shallots and wine in a heavy saucepan and boil over high heat until reduced to 2 tablespoons, about 45 minutes. Add the demiglace and boil until reduced to 2 cups, 10 to 15 minutes. Strain the sauce and return it to the saucepan.

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  • Preheat the oven to 425°. Spread the potatoes in a medium baking dish and bake for 35 minutes, or until tender. Meanwhile, in a small skillet, cover the pearl onions with water. Add 2 tablespoons of the butter, the sugar and a pinch of salt and bring to a boil over high heat. Cook until the water has evaporated, about 20 minutes. Stir constantly until the onions are glazed and lightly browned, about 3 more minutes.

  • In a saucepan, cover the carrots with cold water. Add salt and bring to a boil over high heat. cook until just tender, about 7 minutes. Drain, rinse under cold water and drain again. Melt the remaining 1 1/2 tablespoons of butter in the saucepan, add the carrots and sauté until warmed through. Add the onions.

  • Meanwhile, light a charcoal grill or preheat the broiler. Brush the mushrooms with olive oil, season with salt and pepper and grill or broil for about 7 minutes per side, or until tender and lightly charred. Let cool slightly, then slice the mushrooms. Season the beef with salt and pepper and grill or broil for about 5 minutes per side for rare meat.

  • In a bowl, combine the chervil, parsley, chives and tarragon. Add the oil and vinegar, season with salt and pepper and toss well.

  • Rewarm the potatoes in the oven and the onions and carrots on the stove. Reheat the sauce. Set a beef fillet on each plate, top with the herb salad and spoon the sauce around. Arrange the mushrooms, potatoes, onions and carrots alongside the beef and serve.

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