Cabernet Peppercorn Demi-Glace For Filet Mignon Recipe

Name: Cabernet Peppercorn Demi-Glace For Filet Mignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup white mushroom, chopped, 1/2 cup chopped shallot, 3 tablespoons black peppercorns, 1/4 cup olive oil, and more.

Yes, Cabernet Peppercorn Demi-Glace For Filet Mignon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabernet Peppercorn Demi-Glace For Filet Mignon

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