Chateaubriand with red wine glaze
1 Chateaubriand; center cut filet mignon about 12-14 ounces
1 tablespoon vegetable oil
1 tablespoon butter
Crushed black peppercorns
1 tablespoon shallots, 1/8 inch diced
1 cup of your favorite dry red wine
1 teaspoon green peppercorns in brine, drained
½ cup demi glace
¼ cup heavy cream
Maldon sea salt
Heat the oil and butter until the butter foams on medium high heat. Crust the filet in salt and crushed peppercorns. Sear in the oil/butter mixture until golden brown all over; keep the fat in the pan. Place the steak in a 400 degree Fahrenheit oven while you make the sauce.
Place the shallots in the pan, shake the pan until shallots are soft. Add the red wine and reduce by half. Add the demi glace, heat through and add the cream. Allow to heat through and begin to reduce a little. Add the green peppercorns and a little salt.
When the steak reaches medium rare, about 5 - 7 minutes, remove from the oven. Allow to rest for 10 minutes, slice and top with the peppercorn sauce.
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