I made beef tenderloin for dinner, and wanted a sauce to put on top once I'd sliced the beef and put it on the plates, on top of the fried potatoes.
This one worked really, really well.
1 750-ml bottle Merlot (I used Fish Eye -- it was $6 a bottle and pretty decent for cooking)
2 14 1/2-ounce cans low-salt chicken broth
1 14 1/2-ounce can beef broth
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
1/4 c. shallots
2 cloves garlic, minced
Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle tenderloin with salt and cracked pepper. Brown the tenderloin on all sides, then put in the oven to finish. Remove tenderloin from the oven, put on a cutting board to rest.
Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.