Yields Makes 2 servings
Notes: Pancetta is sold in well-stocked supermarkets and Italian delis. Serve with coucous.

How to Make It

Step 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.

Step 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.

Step 3
3

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

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

Directions

Step 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.

Step 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.

Step 3
3

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

Beef Fillet with Merlot Glaze