Filet mignon with red wine demi glacé

Ingredients for 0

• Rosemary

• Thyme

• Himalayan Pink Salt

• Cracked black pepper

• Garlic powder

• Crushed garlic cloves

• Extra virgin olive oil

• Shallot

• Dry red wine

• Beef stock

• Veal Demi glacé

Directions

• 

  Step 1

  Season with salt, garlic powder, black pepper and coat in olive oil. Place in bag with 1 tbps unsalted butter, sprig of Rosemary, 2 sprigs thyme, one clove crushed garlic. Do this on each side.

• Step 2

  Cook in water bath to desired temp Dry and let rest 10-15 min at room temp.

• Finishing Steps

• Step 0

  Coat lightly with olive oil and sear in blazing hot pan. Let rest on cutting board.

• Step 1

  Lower heat on pan, add butter and lightly sauté shallot. Deglaze pan with red wine and reduce. Add stock and Demi glacé. Reduce slightly and strain. Pour sauce over steak.

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