Filet with a Merlot Sauce

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.