Filet Mignon with Cabernet Peppercorn Demi-glace
- 6 filet mignons
- Black pepper
- Cabernet Peppercorn Demi-glace, recipe follows
- 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
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:
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.
Recipe courtesy of Saddle Ranch Chop House
Recipe courtesy of Bobby Flay