LOW Carb: ***Recipe Secret *** Marchand de Vin Sauce With Filet of Beef

This Recipe combines a filet of beef, (cooked however you want), with a sauce that tastes terrific.  This may also be used on Lamb, Veal, or a great cut of pork.
 

Marchand de Vin

Sauce Recipe

1 pound of Filet Mignon cooked however you wish....you could substitute a Ribeye
3 Tbsp Unsalted Butter
1/2 Cup Finely Minced Ham
1/2 Cup Finely chopped Green Onions
1/2 Cup Finely Chopped Mushrooms
2 Tbsp. Minced Garlic
1/2 Tsp Arrowroot to thicken
1 1/2 Cups Beef Stock
3/4 Cup Red Wine
Salt and Freshly Ground Black Pepper to taste.
Dash of Cayenne
Pinch of Thyme

Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Cook, stirring often, for about 20 minutes don't burn t during this phase, but it does need to reduce!  Add the arrowroot.  Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coat the back of a spoon.

*Note* You may or may not need salt in this recipe due to the ham.

Servings about 3 and carbs....about 4 per serving.
 

Could be shopping this week for arrowroot, otherwise is normal flour ok?

I'm making something similar tomorrow nite for dinner.  I will let everyone know how it turns out.  I'd use cornstarch in lieu of regular flour if you don't have arrrowroot.  And I'd mix it with a bit of water first too or you could just let it boil down a bit more to thicken.