Filet Mignon with Red Wine Demi-Glace
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Chef Emari Stevens
One of FOND's chef partners, Emari Stevens, describes himself as a flavor architect, and with one taste of this filet, you'll see why.
This recipe combines a perfectly seared filet, rested then finished with a deep, wine-kissed demi that clings to every slice. Chef Emari uses simple techniques, but the end result is anything but basic.
Ingredients
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1 filet mignon (6–8 oz, 1½–2 in thick)
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Sea salt
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1 Tbsp FOND's Rosemary & Pink Peppercorn Tallow
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1 tsp FOND's Rosemary & Pink Peppercorn Tallow
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1 shallot, finely minced (about 2 Tbsp)
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½ cup dry red wine
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½ cup FOND's Beef Demi-Glace
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1 Tbsp cold butter (for finishing)
Filet Mignon
Demi-Glace Sauce
Directions
Salt filet generously on all sides and let it sit at room temperature for 30–45 minutes.
Heat a cast iron or stainless pan over high heat until just starting to smoke.
Add beef tallow, then sear filet 2–3 minutes per side until deeply browned
Pull at 118–120°f for medium-rare, and rest 8–10 minutes.
Lower heat to medium and add 1 tsp beef tallow to the same pan. Sauté shallot 20–30 seconds until softened, but not browned.
Deglaze by adding the red wine, scraping up all the fond (those yummy bits at the bottom of the pan!). Reduce wine by at least half, about 2–3 minutes, then add demi-glace and simmer gently until glossy and spoon-coating, 2–4 minutes.
Strain sauce through a fine-mesh sieve, pressing lightly on shallots, then return sauce to pan. Remove from heat and whisk in the cold butter to finish.
Slice filet or serve whole, spooning sauce lightly over the steak before serving.
