Recipe courtesy of Saddle Ranch Chop House
Filet Mignon with Cabernet Peppercorn Demi-glace
- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings
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- Level: Intermediate
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 6 servings
Ingredients
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
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.
