FILET MIGNON WITH CABERNET PEPPERCORN DEMI-GLACE
Steps:
- Oil and preheat the grill.
- Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
- Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
- In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and 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.
PEPPERCORN SAUCE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Cook steaks and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. Deglaze with Cognac, scraping up bits which cling to skillet. Add stock or canned beef broth and peppercorns. In a small bowl combine cup heavy cream and cornstarch. Whisk cornstarch mixture into sauce and simmer until lightly thickened. Whisk in mustard and pour juices from plate into pan.
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
JOHNNY GARLIC'S GRILLED PEPPERED STEAK WITH CABERNET BALSAMIC SAUCE
Steps:
- Preheat grill to high heat.
- Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.
- In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
- Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
- Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.
CABERNET PEPPERCORN DIPPING SAUCE
Make and share this Cabernet Peppercorn Dipping Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 25m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In medium skillet, combine wine, broth and peppercorns.
- Bring to boil; reduce heat to medium.
- Cook, uncovered until mixture reduces in half (about 15 minutes).
- Remove peppercorns.
- Stir in butter, honey and thyme until butter is melted.
Nutrition Facts : Calories 831.7, Fat 47.4, SaturatedFat 29.5, Cholesterol 122, Sodium 1092.6, Carbohydrate 58.9, Fiber 0.1, Sugar 52.5, Protein 5.7
PEPPERCORN SAUCE
This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment
Provided by Good Food team
Categories Condiment
Time 25m
Number Of Ingredients 7
Steps:
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.
Nutrition Facts : Calories 232 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
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