Tallgrass Beef

Filet with Cabernet Peppercorn Sauce

• 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.