Stuffed Beef Tenderloin With Chipotle Demi-Glace

1. 1

   Combine shallots, garlic, and red wine in a saucepot over medium-high heat.

2. 2

   Reduce by 2/3, add beef stock, and bring to boil.

3. 3

   Reduce heat and add roux a little at a time, cooking to the desired thickness.

4. 4

   Make a small pocket in the side of each filet.

5. 5

   Dice poblanos and mix with grated cheese.

6. 6

   Fill pocket heavily, then pinch the side of the filet closed.

7. 7

   Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done.

8. 8

   Serve with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.