Cabernet Peppercorn Demi-glace For Filet Mignon

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup 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

Recipe

• 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.