Filet Mignon with Cabernet Peppercorn Demi-glace

Recipe courtesy Saddle Ranch Chop House
TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 6 filet mignons
  • Salt
  • Black pepper
  • Cabernet Peppercorn Demi-glace, recipe follows
CABERNET PEPPERCORN DEMI-GLACE:
recipe tools

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.
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.
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