Caramel-Merlot Sauce for Filet Mignon

1. 1

   Mix water and sugar in saucepan.

2. 2

   Bring to boil, stirring until sugar is dissolved.

3. 3

   Boil syrup, without stirring until a golden caramel.

4. 4

   Remove pan from heat and slowly add vinegar down side of pan (caramel will steam and harden).

5. 5

   Cook caramel over moderate heat while stirring.

6. 6

   Cook until dissolved (about 3 min).

7. 7

   Remove from heat.

8. 8

   Cook onion in butter over moderate heat until golden or caramelized (about 5 mins).

9. 9

   Add wine and boil until reduced to 1 cup (about 15 mins).

10. 10

    Stir in stock or demiglace and boil until mixture is reduced to about 2 cups (about 10 minutes).

11. 11

    Remove pan from heat and stir in caramel.

12. 12

    Pour sauce through a sieve into a bowl.

13. 13

    Serve over filets mignon, cooked to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.