Filet Mignon with Cabernet Peppercorn Demi-glace

Ingredients

• 1 tablespoon beef base 
• 6 servings bell pepper black
• 3 tablespoons peppercorns black
• 6 servings cornstarch as needed
• 2 quarts demi-glace 
• 6  filet mignons 
• 0.5 cup heavy cream 
• 0.3 cup olive oil 
• 0.5 cup red wine 
• 6 servings salt 
• 0.5 cup shallots chopped
• 1 cup mushrooms white chopped

Equipment

• sauce pan
• whisk
• grill

Directions

1. Oil and preheat the grill.
2. Season both sides of the filets with salt and pepper.
3. 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.
4. Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
5. 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.
6. Whisk together the reduction and demi-glace until smooth.
7. Whisk in the cream and beef base.
8. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
9. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.