Filet mignon with red wine demi glacé

Filet mignon with red wine Demi glacé

Author

dPeIHY3DbVOTxQpCXGUpsH

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 123F / 50.6C

Ingredients

• 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

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

Finishing Steps

1. Coat lightly with olive oil and sear in blazing hot pan. Let rest on cutting board.
2. 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.