Cabernet Peppercorn Demi Glace For Filet Mignon Recipes
CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON
Make and share this Cabernet Peppercorn Demi-Glace for Filet Mignon recipe from Food.com.
Provided by GoldsmithLissa
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 265.6, Fat 24.6, SaturatedFat 8.7, Cholesterol 40.8, Sodium 23.8, Carbohydrate 5.5, Fiber 0.2, Sugar 0.5, Protein 1.7
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