To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes
, vinegar, beef base and liquid. Let reduce by half.
Brussels sprouts until just tender and drain well. Fry
bacon until crisp
in a large skillet with oven safe handles and drain
on paper towels. Pour most of the bacon fat from the pan and melt
butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
tomato demi-glace through a chinois
into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
Preheat oven to 425 degrees F.
garlic and cracked pepper together with a mortar and pestle
and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear
steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust
becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
over low heat, remove from burner and whisk
in cubed butter
to make sauce
Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.