• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, D
MineralsZinc, Copper, Natrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 filet mignons

  2. Salt

  3. Black pepper

  4. Cabernet Peppercorn Demi-glace, recipe follows

  5. 1 cup white mushrooms, chopped

  6. 1/2 cup chopped shallots

  7. 3 tablespoons black peppercorns

  8. 1/4 cup olive oil

  9. 1/2 cup red wine, preferably Cabernet

  10. 2 quarts demi-glace

  11. 1/2 cup heavy cream

  12. 1 tablespoon beef base

  13. Cornstarch, as needed

Instructions Jump to Ingredients ↑

  1. Oil and preheat the grill.

  2. 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.

  3. Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.

  4. 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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