Steak with Merlot Sauce

Can't believe I have not blogged this one yet.  Then again, I haven't made it in forever...had to look back through my emails where I sent it to my mom...in 2009!  Made it again back in November and it was just as wonderful as ever, especially with the cheesy potatoes that accompanied it (will be in next entry :)).  Anyhow, if you love wine reduction steak sauces, this is the top, 10/10 all the way.  It does take a bit of time, but it's easy and so very worth it, I swear!  I used Red Diamond Merlot this time, but you could use any Merlot that you would also drink :)  Enjoy!
p.s. Didn't get a lot of pix to accompany this--will post more if I remember to take them next time I make it...

Link to original recipe:
https://www.epicurious.com/recipes/food/views/filet-mignon-with-merlot-sauce-5653

*I made only half of this, thus it did not take quite an hour to reduce.  I'm putting the FULL recipe amounts below; whichever amount you do, make sure you pay close attention to the reduction after 30 minutes!*

Ingredients:

1 bottle (750 mL) Merlot
2 cans (14.5 oz each) low-salt chicken broth
1 can (14.5 oz) beef broth
2 T. unsalted butter, softened
1 T. all-purpose flour
1 T. olive oil
6 filet mignon steaks (6 oz. each)
freshly cracked pepper
1/4 c. chopped shallots
1 T. chopped garlic
1 tsp. chopped fresh thyme

Instructions:

1. In a large, heavy saucepan over high heat, boil wine, chicken broth, and beef broth together until mixture is reduced to 2 cups--about 1 hour (start checking at 30 minute mark to make sure you don't reduce too far!).

2. In a small bowl, mix/mash together butter and flour.

3. Heat a large (preferably cast iron) skillet over medium-high heat and add the olive oil to the pan.  Season steaks with salt and cracked pepper, then add to pan.  Sear steaks for around 4 minutes on each side (depending on thickness, this should yield medium-rare).  Transfer steaks to plate and cover to keep warm.

4. Add shallots, garlic, and thyme to skillet; stir for 30 seconds.

5. Carefully add 1 1/2 c. of the reduced wine mixture to the skillet (reserve remainder for another use).  Bring to a boil, scraping pan as you stir.  Whisk in butter mixture, then boil for additional 2 minutes.  Serve atop steaks and enjoy!