Last week Don made the individual Beef Wellington (on site) and this is the Demi Glace that he made to go with it. In a word: YUM!
- 4 tbsp. butter
- 2 tbsp. flour
- 1/4 cup red wine
- 2 1/2 cups beef broth, separated
- 1 tbsp. Worchestershire sauce
- pinch of salt and pepper (to taste)
- 1 bouillon cube (if necessary)
Form a roux with the butter and flour and cook out for 2 minutes, add the red wine and cook for another 3-4 minutes to cook out the alcohol.
Whisk in the 1/2 cup of broth and incorporate with the roux, whisking to avoid any lumps. Gradually add in the 1 1/2 cups of broth, again whisking constantly.
Note: Depending on the richness of the wine, you may wish to add part or all of the bouillon cube. or even the rest of the broth.
Filet Mignon With Red Wine Sauce
So many ways to cook a steak for sure and everyone has a favourite. Here’s one of mine.
This recipe will feed 4.
- 4 tbsp. chilled butter
- 4 filet steaks (each one about 4-5 ounces)
- 1/4 cup chopped shallots
- 2/3 cup of Pinoir Noir or French Merlot (the other 1/3 for the Chef, of course)
- 1 tbsp. chopped garlic
- 1 tbsp. Dijon mustard
- 1/3 cup chopped fresh parsley
Melt 1 tbsp. of butter in a heavy skillet over medium heat. Sprinkle both sides of the steak with salt and pepper. Add to the skillet and cook for 4 minutes per side, remove from heat and tent with tin foil to rest.
Melt 1 tbsp butter in a skillet and add the shallots and garlic and saute for about a minute, being careful not to burn. Add the wine, mustard, simmer until sauce has thickened. (about 2 minutes). Stir in the parsley. Reduce the heat and add the remaining 2 tbsp. of butter.
Plate the steaks and spoon the sauce over each one. Add garlic mashed potatoes, a veggie of your choice and my, oh, my, what feast.
More wine, anyone?