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Cabernet Peppercorn Demi-Glace for Filet Mignon

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“Nice demi-glace to top a filet mignon.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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