Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts

Name: Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bacon; 1 teaspoon beef base stirred into 1 cup water (part of which should be the soaking liquid if re-hydrating the sun-dried tomatoes); 1 pint (about 8) Brussels sprouts, tough outer leaves removed and halved; 2 Tbsps butter; 2 Tbsps butter, cubed; 680 grams filet mignon steaks or 8 (3-ounce) steaks if serving as part of a duo plate; 2 cloves garlic, lightly crushed with the side of a knife blade and minced; 6 garlic cloves, lightly crushed with the side of a knife blade and minced; 1 Tbsp grapeseed oil; 1 teaspoons paprika; 1 Tbsp cracked black pepper; 1 Tbsp red wine vinegar; 4 servings Salt and freshly ground black pepper; 4 scallions, white and tender green parts only, sliced on the bias; 237 milliliters sun-dried tomatoes (oil-packed or re-hydrated in water if dry packed), cut into 1/4-inch pieces

Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts is a gluten free recipe with 4 servings. One serving contains 1005 calories, 47g of protein, and 79g of fat. This recipe covers 46% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, grapeseed oil, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a pricey main course. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat.

Ingredients you will need

Grape Seed Oil

Tomato

Equipment you will use

Pot

Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid.

Ingredients you will need

Sun Dried Tomatoes

Beef Base

Green Onions

Vinegar

Garlic

Let reduce by half.

Blanch 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.

Ingredients you will need

Brussels Sprouts

Bacon

Equipment you will use

Paper Towels

Frying Pan

Oven

Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan.

Ingredients you will need

Bacon Drippings

Butter

Equipment you will use

Frying 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.

Ingredients you will need

Brussels Sprouts

Paprika

Butter

Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.

Ingredients you will need

Bacon

Steak

Equipment you will use

Bowl

Frying Pan

Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water

Ingredients you will need

Tomato

Water

Equipment you will use

Bowl

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper.

Ingredients you will need

Salt And Pepper

Cracked Pepper

Filet Mignon

Garlic

Equipment you will use

Mortar And Pestle

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.

Ingredients you will need

Grape Seed Oil

Steak

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

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.)

Ingredients you will need

Garlic

Pepper

Steak

Crust