Beef Fillet with Merlot Glaze
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.
