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Filet Mignon with Cabernet Peppercorn Demi-glace Recipe

Filet Mignon with Cabernet Peppercorn Demi-glace

Recipe courtesy Saddle Ranch Chop House

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on February 10, 2013

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    The sauce is delicious! I also use less peppercorns, no cream, and no corn starch, and it still tastes great. I like making this sauce for a beef salad, actually - mix thinly cut beef and greens with this sauce and blue cheese. People always ask me what's in the dressing.

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  • on January 10, 2012

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    This recipe tasted absolutely wonderful! I cut the peppercorns back to using only 1 Tablespoon, which was still plenty. Next time I will follow Yoshi99's recommendation on thickening of the sauce. There is way more than enough.

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  • on December 18, 2009

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    I have had this sauce in the past and I love it. I couldn't help but notice the sauce calls for 2 qts demi-glace. This sounds like a very large volume not to mention the cost of Demi-glace. Is the 2 qts quantity correct?

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  • on October 14, 2009

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    I have a question about the peppercorns in this recipe, do you crush them or leave them whole. I assume green peppercorns are like capers and you could leave them whole or chop them. Are the peppercorns like the hard ones you would grind for pepper? This recipe if just what I was looking for!

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  • on February 27, 2007

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    The recipe is definitely off with the peppercorns... We've made this several times already (it's GREAT on pan-seared pork chops too! - We love the peppercorn taste, but clearly, 3 TBSP is too many in this recipe. If you want a mild taste, go with 20 black peppercorns, if you want more zing, 30-40 will do just fine. Also works well with green peppercorns for a milder taste - we just made this last night this way. All around, a very savvy sauce to impress anyone's tastebuds! A+

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  • on February 18, 2007

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    This meal is excelent. You must spend some money on the filet, it will only make this dish better.

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  • on January 21, 2007

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    I had to make this more than once for friends who demanded this after my first try?

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  • on January 21, 2007

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    The review I just wrote was denied by the site for some reason, so I'm not going to spend a ton of time rewriting it. In any event, here are the main points:
    - sauce volume is way too much (more than 1 1/2 cups per filet
    - prep time is much longer than 15 minutes unless you have demi-glace already prepared
    - omit the slurry and allow the sauce to thicken on its own by simmering 5-10 minutes (it will give you a richer flavor

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  • on November 21, 2006

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    this sauce is amazing and will replace my standard mushroom wine sauce. I never grill my filets anymore...I pan saute to brown and roast in the oven until med rare. Perfect every time.

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  • on June 20, 2006

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    this meal was fantastic

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