Photo: Filet Mignon with Cabernet Peppercorn Demi-glace Recipe
Ingredients
- 6 filet mignons
- Salt
- Black pepper
- Cabernet Peppercorn Demi-glace, recipe follows
Directions
Oil and preheat the grill.
Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
Cabernet Peppercorn Demi-glace:
- 1 cup white mushrooms, chopped
- 1/2 cup chopped shallots
- 3 tablespoons black peppercorns
- 1/4 cup olive oil
- 1/2 cup red wine, preferably Cabernet
- 2 quarts demi-glace
- 1/2 cup heavy cream
- 1 tablespoon beef base
- Cornstarch, as needed
In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By 8apples
Portland, OR
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.
By jsed83
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.
By r.purinton_12420057
lakeside, 43
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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