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.