Cabernet Peppercorn Demi-Glace for Filet Mignon

Ingredients

• 1 cup white mushroom, chopped
• 1/2 cup chopped shallot
• 3 tablespoons black peppercorns
• 1/4 cup olive oil
• 1/2 cup red wine, preferably Cabernet
• 2 quarts demi-glace
• 1/2 cup heavy cream
• 1 tablespoon beef base
• cornstarch, as needed
• salt
• black pepper

Directions

1. 1

   Season steaks with salt and pepper.

2. 2

   In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.

3. 3

   When shallots are tender, deglaze with red wine.

4. 4

   Reduce by two-thirds.

5. 5

   Whisk together the reduction and demi-glace until smooth.

6. 6

   Whisk in the cream and beef base.

7. 7

   Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.

8. 8

   Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.