Cabernet Peppercorn Demi-Glace for Filet Mignon

Nice demi-glace to top a filet mignon.

• Ready In: 35 mins
• Serves: 4-6

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.