Name: Filet Mignon with Cabernet Peppercorn Demi-glace
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 6 filet mignons; Salt; Black pepper; Cabernet Peppercorn Demi-glace, recipe follows; 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

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:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Filet Mignon with Cabernet Peppercorn Demi-glace

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Cabernet Peppercorn Demi-glace:

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