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      RECIPE TITLE "Beef Fillet with Merlot Glaze" from Sunset Magazine February 1998

    yields4 servings time-- difficultyeasy

    Notes: Pancetta is sold in well-stocked supermarkets and Italian delis. Serve with coucous.


    1/2 cup beef broth
    1/4 cup Merlot or other dry red wine
    1 tablespoon seedless raspberry jam
    1/4 teaspoon pepper
    2 thin slices pancetta (2 oz. total)
    2 beef fillet steaks (about 1 1/2 in. thick; 3/4 to 1 lb. total)


    1. In a 1- to 2-quart pan over high heat, stir broth, Merlot, jam, and pepper until boiling, then boil until reduced to 1/3 cup, about 7 minutes total.

    2. Meanwhile, unroll pancetta and wrap a slice around the rim of each steak. Broil steaks on a rack in a pan 4 to 6 inches from heat until browned, 6 to 7 minutes. Turn steaks over and broil until tops are browned, 6 to 7 minutes more for rare. Cook longer, if desired.

    3. Put steaks on warm plates and spoon sauce over them. Add salt to taste.

    Yield: Makes 2 servings

    CALORIES 407(57% from fat); FAT 26g (sat 10g); PROTEIN 34g; CHOLESTEROL 108mg; SODIUM 353mg; FIBER 0.2g; CARBOHYDRATE 7.4g

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