Filet Diane with Demi Glaze Sauce
A sophisticated recipe and a sophisticated wine. Our Blend 26 complements this rich, creamy Filet recipe. This pairing is a knock out! Blend 26 (wine details)
10-ounce filet mignon
1/2 ounce unsalted butter
4 ounces mushrooms, sliced
3 ounces filet Diane sauce
1 pinch fresh parsley, chopped
Demi Glaze Sauce
1 1/2 ounces clarified butter
4 tablespoons freash garlic, finely chopped
4 ounces red cooking wine
4 ounces Cognac
2 3/4 cups demi-glaze (prepared)
2 teaspoons grey poupon mustard
2 teaspoons Worcestershire sauce
2 teaspoons tomato paste
1 1/3 cups heavy cream
Grill or broil the steak to desired temperature. When the steak is almost ready, place butter in sauté pan and begin cooking the mushrooms. Sauté the mushrooms for approximately 3 minutes or until cooked but not browned. When the mushrooms are cooked, add the sauce into the pan with the mushrooms. To ensure sauce is not over-reduced, do not prepare the sauce too far in advance. If the sauce is too thick, add a little water to correct it. When the steak is ready, place it in the center of the plate. Pour the finished Filet Diane sauce over the steak and garnish with a sprinkle of chopped parsley.
To make the Demi Glace Sauce
Place clarified butter in a small pan over medium-low heat. Add garlic and cook until the garlic is soft, stirring frequently. Add red wine and cognac to the pan and increase the heat to medium. Reduce the mixture until the liquid is almost gone, approximately 6 minutes. Add demi-glace, mustard, Worcestershire sauce and tomato paste to the pan. Bring the mixture to a simmer then add the cream. Bring the sauce back to a simmer and reduce for approximately 6 to 8 minutes. It should be ready as the steak is coming off the grill.
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