Tenderloin Filet* (gc) Recipe
classic grilled filet with house-made red wine demi
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Ingredients
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Filet Mignon
Red Wine Demi-glace
Method
Preparing the Filet Mignon
- 1
- 2
Preheat the Grill
Preheat your grill to high heat, about 450°F (232°C).
- 3
Grill the Steaks
Place the seasoned filets on the grill. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness is achieved. Use a meat thermometer for accuracy (130°F/54°C for medium-rare).
- 4
Rest the Steaks
Remove the filets from the grill and let them rest for 5 minutes before serving.
Making the Red Wine Demi-glace
- 5
Cook the Shallots
In a saucepan over medium heat, melt 1 tablespoon of butter. Add the finely chopped shallots and sauté until translucent, about 3 minutes.
- 6
Add the Red Wine
Pour in the red wine and bring to a boil. Reduce heat and simmer until the wine is reduced by half, about 10-15 minutes.
- 7
Add the Beef Stock
Add the beef stock and fresh thyme to the saucepan. Continue to simmer until the sauce thickens slightly, about 15-20 minutes.
- 8
Finish the Sauce
Remove from heat and whisk in the remaining tablespoon of butter. Season with salt and pepper to taste.
