Filet Mignon with Cabernet Peppercorn Demi-glace

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.