Filet Mignon With Demi Glaze Sauce Recipes

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

FILET MIGNON WITH DEMI GLAZE SAUCE

Steps:

• Evenly season steaks on all sides with Spike/Aromat.
• Heat oil in large frying pan.
• Add Steaks and fry until done (I recommend medium-rare).
• Remove steaks from pan and place on a plate (do not empty pan).
• Add wine and cook until most alcohol has boiled off.
• Add Demi-Glace and stir until it has all dissolved.
• Add Butter and stir until completely melted.
• Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
• Cook sauce about 1 minute more, and pour over steaks.
• Serve immediately.

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.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

FILET MIGNON WITH CABERNET SHALLOT GLAZE

Steps:

• Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
• Add the olive oil.
• Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
• Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
• Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
• After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
• Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
• Wait a couple of minutes so that side is seared also.
• Turn heat slightly below medium.
• While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
• As each steak cooks, remove it from the pan and set aside on a large plate.
• When all steaks are removed from pan, turn the heat back up to medium high.
• Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
• Add the chopped shallots. If using mushrooms, add them here.
• Rub the sprigs of thyme together so that the small leaves fall off into the pan.
• Add the regular salt, and additional freshly ground pepper if desired.
• Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
• On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
• Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
• Serve steaks and pour a bit of glaze over each one.
• The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!

CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON

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.