Filet Mignon with Cabernet Peppercorn Demi-glace

Total Time:
45 min
15 min
30 min

6 servings

  • 6 filet mignons
  • Salt
  • 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.

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