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Filet with Port Wine and Black Currant Glace

By Chef Lonnie Varisco, Performance Foodservice–Caro Serves: 1

A premium Braveheart Black Angus Beef filet is topped with a sweet-savory sauce combining garlic, rosemary, chili flakes, port wine and currant jelly.

Filet with Port Wine and Black Currant Glace


  • 8 oz Braveheart Black Angus Beef Filet (oz.) (center cut)
  • 1/4 cup Piancone olive oil
  • 1/8 tsp salt, kosher
  • 1/8 tsp Roma black pepper, ground
  • 1 tbl jelly, currant
  • 1/4 tsp red chili flakes
  • 1 cup port wine
  • 1 tbl Peak Fresh Produce garlic, clove(s) (minced)
  • 1 Peak Fresh Produce onion(s) (minced)
  • 1/2 tsp rosemary, fresh sprigs (chopped)
  • 1 cup veal, demi-glace


In a sauté pan over medium high heat add olive oil. Season filet on both sides with salt and pepper. Cook to your desired internal temperature. Remove filet from pan. Add onion, garlic, chili flakes and rosemary to pan, cook for 1-2 minutes. Add port wine, currant jelly and demi-glace then reduce by half and serve over filet.