Filet with Port Wine and Black Currant Glace
Directions
- 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.
Ingredients
- 8 oz Braveheart® Black Angus Beef Fillet(s), (center cut)
- 1 tbsp jelly, currant
- 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
- 1 Peak Fresh Produce® Onion(s), (minced)
- 1/4 cup Piancone® Oil, Olive
- 1 cup port wine
- 1/4 tsp red chili, flakes
- 1/8 tsp Roma® Black Pepper, Ground
- 1/2 tsp rosemary, fresh sprigs, (chopped)
- 1/8 tsp salt, kosher
- 1 cup veal, demi-glace
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
