King Tenderloin with Red Velvet Demi Glace

Photo by Debbie L.
Adapted from culinary.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from culinary.net

Ingredients

  • 4

    Omaha Steaks Filet Mignon

  • 2

    tablespoons olive oil

  • 1

    teaspoon sea salt

  • 1/2

    teaspoon black pepper, freshly ground

  • Red Velvet Demi Glace:

  • 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)

Directions

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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