• Ingredients:

    • 6 Tallgrass Beef filet mignons
    • 1 cup white mushrooms, chopped
    • ½ cup chopped shallots
    • 3 tablespoons black peppercorns
    • ¼ cup olive oil
    • ½ cup red wine, preferably Cabernet
    • 2 quarts demi-glace
    • ½ cup heavy cream
    • 1 tablespoon beef base
    • Cornstarch, as needed
    • Salt & pepper

    Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish good 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.

    For the Sauce:

    In a saucepan over medium heat, sauté mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.