Filet Mignon with Demi-Glace Sauce
4 servings Imagine sinking your fork into the melt-in-your-mouth tenderness of filet mignon, the crown jewel of steaks, then experiencing the rich, velvety embrace of a perfectly crafted demi-glace sauce – that's the royal feast awaiting you. Want to elevate it further? A side of buttery, crisp-edged fondant potatoes will transform this... Read more ... culinary masterpiece into an unforgettable experience. Filet Mignon with Demi-Glace Sauce is simply amaizing! Read less x saved Tom the Chef Founder February 14, 2024 2 h.2h. 3/5 2 h. 2h. 3/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Large Pot (8 QT or more)1x Wooden Spoon or High-Temperature Silicone Spatula1x Plate1x Plastic Wrap1x Colander1x Medium Sauce Pan or Small Pot (4QT)1x Large Fry Pan or Sauté Pan (12″ or more and ovenproof)1x Tongs1x Cooking Spoon (or regular spoon)1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Large Pot (8 QT or more) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Plate 1x Plastic Wrap 1x Colander 1x Medium Sauce Pan or Small Pot (4QT) 1x Large Fry Pan or Sauté Pan (12″ or more and ovenproof) 1x Tongs 1x Cooking Spoon (or regular spoon) 1x Food Thermometer (probe) Directions: 1. Sear Vegetable For Sauce: Let’s begin preparing Filet Mignon with Demi-Glace Sauce, starting with searing the vegetables for the sauce. 1.1. Preheat a large pot on medium-high heat with ¼ cup of frying oil and add: 1 medium onion – cut into large pieces with the skin on 3 carrots – cut into large pieces with the skin on 3 celery ribs – cut into large pieces 4 cloves of garlic – crushed with the skin on Sear with occasional stirring until a nice sear is reached (about 3 – 4 minutes). 2. Boiling the Sauce: 2.1. Add: 12 cups of beef stock 1 cup of tomato paste 2 ½ cups of red wine 1 sprig of rosemary 1 TBSP of pepper – whole 6 bay leaves ½ TSP of ground Allspice ¼ TSP of salt Briefly stir and bring to a boil with occasional stirring. 2.2. Lower heat to medium and let boil for about 60 minutes with occasional stirring. 3. Optional Preparation of Fondant Potatoes: 3.1. If you are preparing fondant potatoes, start with preparation now. 4. Meat Preparation: 4.1. In about the second half of boiling the sauce, start with meat preparation. First, make sure that meat is properly rinsed under cold water. 4.2. Place steaks on a plate. 4.3. Pour and sprinkle these ingredients on both sides of each steak: Pour Extra Virgin Olive Oil Generously salt and pepper (especially be really generous with salt — it will help develop the right flavor). 4.4. Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour. Important: This step is also really important to prevent meat from getting a chewy texture. 5. Finishing the Sauce: 5.1. Pour sauce over the strainer into another pot to remove vegetables and herbs. 5.2. Place the pot on high heat and cook with occasional stirring until reduced to ¼ (about 20 – 30 minutes, may take longer, do not give up until thickness is right). Imporant: The final sauce should be thick enough to coat a spoon. If necessary, extend the cooking time to reach this result. 5.3. Taste and add salt and pepper if needed. 5.4. Set aside for upcoming serving (leave in the pot). 6. Pan Sear Steaks with Finishing in the Oven: 6.1. Set oven to preheat at 350°F. 6.2. Preheat the fry pan on medium-high heat with 2 TBSP of frying oil and add: Steaks Briefly sear steaks on one side until a nice sear is reached (about 1 – 2 minutes). 6.3. Then turn steaks and pour the liquid from the marinade over the steaks. 6.4. Add 1 slice of butter on each steak, and then let it finish in a preheated oven until the meat reaches the desired internal temperature. * Important: In the middle of baking, turn the meat and pour the juices from the pan over (baste the meat). For best results, add one basting before and one after turning. 7. Assemble Filet Mignon with Demi-Glace Sauce: 7.1. Gently preheat demi glass sauce to warm (not hot temperature). About 150°F would be a great option. 7.2. Let the meat rest on a cutting board for about 1 – 2 minutes before serving. Then, optionally, slice each steak for serving. 7.3. Place sauce on each plate (or place it into the bowl to be served aside). 7.4. Place steaks on the plate and sprinkle with salt and pepper. 7.5. Add fondant potatoes or any other side you’ve prepared. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.