Cabernet Peppercorn Demi-Glace for Filet Mignon

Nice demi-glace to top a filet mignon.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Season steaks with salt and pepper.
  • In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
  • When shallots are tender, deglaze with red wine.
  • 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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RECIPE MADE WITH LOVE BY

@GoldsmithLissa
Contributor
@GoldsmithLissa
Contributor
"Nice demi-glace to top a filet mignon."
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  1. GoldsmithLissa
    Nice demi-glace to top a filet mignon.
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