Recipe: Tenderloin & red velvet demi glace

From staff and wire reports

June 02, 2011 at 2:14 pm  | Mobile Reader | Print 

Family Features

Ingredients:

4 steaks - Filet Mignon
2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
Red Velvet Demi Glace (directions below)

Directions:

Preheat grill on high.
Blot steaks dry with a clean paper towel.
Brush steaks with olive oil and season with salt and pepper.
Grill steaks to desired done-ness while searing the outside.
Ladle a small amount of Red Velvet Demi Glace onto the serving plate.
Place the steak on the Demi Glace then ladle a thin ribbon of additional Demi Glace over the steak.

Red Velvet Demi Glace

1/2 teaspoon olive oil
2 tablespoons shallots, minced
1/2 teaspoon garlic, minced
1 cup Cabernet Sauvignon
1 tablespoon aged balsamic vinegar
1 cup Demi Glace (can be found in most grocery stores)

Directions:
Heat olive oil in sauté pan. Add shallots and garlic, sauté until transparent.
Add Cabernet Sauvignon and balsamic vinegar to pan, reducing liquids by 2/3.
Add Demi Glace to pan and bring to a simmer for 5 minutes or until sauce has slightly thickened.

Yield: 4 servings

Courtesy of Family Features

Have a great recipe?  Email michelles@heraldguide.com.