Cabernet Peppercorn Demi-Glace for Filet Mignon |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Nice demi-glace to top a filet mignon. Ingredients:
1 cup white mushroom, chopped |
1/2 cup chopped shallot |
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 |
salt |
black pepper |
Directions:
1. Season steaks with salt and pepper.
2. In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
3. When shallots are tender, deglaze with red wine.
4. Reduce by two-thirds.
5. Whisk together the reduction and demi-glace until smooth.
6. Whisk in the cream and beef base.
7. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
8. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
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