Saturday, September 19, 2009

Grilled Tenderloin with Shallot Demi-Glace

I had this steak a few nights ago with a wonderful 2006 Mendel Malbec from Argentina. It would also pair very well with a nice Cabernet Sauvignon or even some Rhone Valley wines. The recipe is relatively easy to make, and the whole thing including prep work only takes about 35 minutes. It’s a really nice way to dress up your steak a little bit, and although my recipe calls for Filet Mignon, you could serve this sauce with just about any cut of steak. I’ve done it with strip steaks as well as whole tenderloins for larger gatherings.


2 lbs. of Filet Mignon – filets should be about 2” thick
Sea salt
Freshly ground pepper
4 shallots finely chopped
¾ cup red wine
2 Tbs. demi-glace base – like Demi-Glace Gold
¾ cup water
2 Tbs. unsalted butter
2 Tbs. flat leaf parsley – minced.

Salt steaks lightly with freshly ground sea salt on both sides and cover generously with coarsely ground pepper on all sides. Set aside and preheat grill to medium high heat. If using a gas grill with multiple zones, set one zone to high and the rest to medium.

Melt butter over medium heat and add shallots. Cook for about 10 minutes stirring frequently until they begin to caramelize a little bit. Add wine and simmer for 5 minutes and then stir in demi-glace base and water and simmer and stir for about 10 minutes until liquid is reduced by about half. Stir in parsley and your demi-glace is ready to go. This can be made a couple hours ahead and kept covered until you’re ready to heat it up once the steak is ready.

Shortly after adding the wine to the demi-glace, put your steaks on the hottest part of the grill and sear for one minute on each side. Transfer steaks to medium heat and cook for about 4 minutes more per side for medium rare (meat thermometer should read 130 degrees). When done transfer to a cutting board and tent in foil and let the meat rest for 5 minutes. After 5 minutes cut the steak into thin slices and spoon the demi-glace over the steaks and serve. Serves 4.

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