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King Tenderloin with Red Velvet Demi Glace


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Rate this recipe 4.6/5 (5 Votes)
King Tenderloin with Red Velvet Demi Glace 1 Picture


  • Red Velvet Demi Glace:
  • 4 Omaha Steaks Filet Mignon
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 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 and specialty food stores)


Servings 4
Adapted from


Step 1

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 doneness 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: 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.

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