Filet Mignon with Bordeaux Butter

Bordeaux Butter:
1 cup Bordeaux wine
1 very small pinch white pepper
1/8 tsp. crushed fresh thyme
1 1/2 tsp. minced shallots
4 fresh basil leaves
1/8 tsp. granulated sugar
4-ozs. unsalted butter, softened
salt, to taste

In a medium sauce pot, put in wine, pepper, thyme, shallots, basil and sugar. Reduce over heat until liquid volume measures 1/4 cup. Strain mixture and let cool.

In a mixer put the softened butter on low. Drizzle in the reduced wine sauce. Salt to taste. Pour into ceramic dish and let chill.

Port Wine Glaze:
1 cup port wine
1 bay leaf
1 fresh basil leaf
4 peppercorns
1 tsp. granulated sugar
1 tsp. shallots, finely chopped
1 cup veal demi-glace
1 tbsp. unsalted butter

Combine all ingredients, except demi-glace and butter, in saucepan over heat. Reduce by half, to about 4-ozs.

Add demi-glace, then reduce again by half, to about 6-ounces.

Lightly whisk in butter until incorporated.

Filet Mignon:
2 (10-oz.) filets

Cook on rack in broiler. Broil for about 7 minutes on one side, then flip for 7 minutes on other side.

Cook to desired doneness. Generally, it takes 15 minutes to broil a 10-oz. steak to medium-rare.

When meat is ready, place a filet on a plate. Pour half of the port glaze onto each filet, allowing it to drizzle down. Top with a good measure of the bordueax butter.

Makes 2 servings.