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1
To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat.
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2
Add garlic and scallions and saute lightly for 1 minute.
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3
Stir in sun-dried tomatoes, vinegar, beef base and liquid.
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4
Let reduce by half.
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5
Blanch Brussels sprouts until just tender and drain well.
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6
Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels.
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7
Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan.
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8
Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin.
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9
Transfer to a bowl, crumble bacon over, toss lightly and keep warm.
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10
Reserve pan for the steak.
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11
Strain tomato demi-glace through a chinois into a small bowl.
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12
Cover and keep warm by nesting bowl into another bowl of hot water
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13
Preheat oven to 425 degrees F.
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14
Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly.
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15
Season filet mignon with salt and pepper.
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16
Heat grapeseed oil over medium-high heat in the same oven-safe saute pan.
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17
Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin.
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18
Flip steaks and cook the other side in the same way.
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19
Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking.
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20
Remove from heat and press garlic/pepper paste onto surface of steaks.
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21
Finish in oven until the crust becomes golden brown, about 2 to 5 minutes.
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22
(Remember to use an oven mitt to remove pan from oven.)
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23
Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
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24
Arrange Brussels sprouts and filet mignon on plate.
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25
Spoon tomato demi-glace over steak and serve.
