Filet with a Merlot Sauce

1 (750 milliliter) bottle Merlot wine

2 (14.5 ounce) cans low-sodium chicken broth

1 (14.5 ounce) can beef broth

2 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

1 tablespoon olive oil

6 (6 ounce) fillets beef tenderloin

freshly ground black pepper to taste

¼ cup chopped shallots

1 tablespoon chopped garlic

1 teaspoon fresh thyme

In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).

In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.

Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.