Filet Mignon with 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
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
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.
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
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
Makes 2 servings.