CAB Filet Mignon with Red Wine Demi-Glace

Directions Print

1. Season the steak with smoked chipotle herbs de Provence and sear or grill to desired doneness. Let rest 1-2 minutes before serving.
2. Thaw the potatoes and blanch asparagus. Place the potatoes on a sheet pan and heat in the oven at 400° for 10-12 minutes. Season the asparagus with salt and pepper and roast for 5 minutes in the same oven as the filet and potatoes.
3. In a pan, add 1 tablespoon of butter and begin sautéing the mushrooms and shallots, seasoning with salt and pepper. Deglaze with red wine when the mushrooms have become tender. Add the demi-glace when the red wine has reduced almost completely. Bring to a simmer and add the remaining 1 tablespoon of butter to the sauce and taste for seasoning.
4. To plate, place the sauce on the bottom then add the cooked, rested steak and top with mushrooms. Place the asparagus and potatoes on the plate.