Tenderloin & red velvet demi glace

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