Filet Mignon with Cabernet Peppercorn Demi-glace

Name: Filet Mignon with Cabernet Peppercorn Demi-glace
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp beef base; 6 servings Black pepper; 3 Tbsps black peppercorns; 6 servings Cornstarch, as needed; 2 liters demi-glace; 6 filet mignons; 118 milliliters heavy cream; 59 milliliters olive oil; 118 milliliters red wine, preferably Cabernet; 6 servings Salt; 118 milliliters chopped shallots; 237 milliliters white mushrooms, chopped

Filet Mignon with Cabernet Peppercorn Demi-glace is a gluten free main course. This recipe makes 6 servings with 1517 calories, 118g of protein, and 68g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up beef base, cornstarch, peppercorns, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Oil and preheat the grill.

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Cooking Oil

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Grill

Season both sides of the filets with salt and pepper.

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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.

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Steak

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Grill

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

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Peppercorns

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.

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Peppercorns

Mushrooms