Dinner Party Recipe Ideas: Go Global

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Filet Mignon with Chocolate Merlot Bordelaise Sauce


Filet mignon

For the sauce:

1/4 cup Ruby Port
2 cups Merlot
3 Tbs. minced shallots
2 sprigs fresh thyme
3 Tbs. butter
3 Tbs. all-purpose flour
2 cups water
2 tsp. beef base
3/4 oz. semi-sweet chocolate


Grill the filet mignon on the grill to desired doneness. (On the show the filet mignon is served medium rare.)

Expert Tip: The longer you cook the meat, the less tender and the more dry it will become. Begin grilling the filet mignon one hour before the party starts. Grill the filet about two to four minutes on each side, and then finish it off in the oven at 350 degrees until it reaches the desired doneness.

Put the Merlot, shallots and thyme in a pot and reduce liquid by half.

While the wine and shallot mixture reduces, melt the butter in a separate pan.

Add the flour to the butter to form a roux, stirring constantly. Then add the water and beef base.

Add the chocolate and the Ruby Port and cook for another two minutes. This is the finished sauce.

Expert Tip: A roux is a mixture of heated butter and flour that you cook for two to three minutes; it will thicken a sauce and give it a wonderful flavor. Roux burns easily, so make it quickly and keep your eye on it.

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