Braveheart® Filet with Cabernet Beurre Rouge
Braveheart® Filet with Cabernet Beurre Rouge
Directions
- Allow filets to come to room temperature before grilling or broiling. Cook filets to desired degree of doneness and allow to rest for 1-2 minutes for juices to re-distribute.
- Heat oil and rosemary in a saucepan over medium heat. Cook for 1 minute. Pour in wine, salt, and pepper.
- Reduce wine by half then add heavy cream and reduce by half. Add demi-glace and simmer for 5-6 minutes.
- Remove sauce from heat and whisk in small amounts of butter then serve.
Ingredients
- 4 ea Braveheart® Filet, U.S.D.A. Choice center-cut 6 oz.
- 1/2 cup cabernet wine
- 1/4 cup Catelli® veal demi-glace
- 1/2 cup Nature's Best Dairy® Cream, Heavy
- 3 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tsp Roma® Oil, Olive
- 1/2 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
- 1/2 tsp Roma Garlic, minced
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
