Petite Filet with Malbec Mushroom Demi-Glace
Directions
- Heat olive oil in saucepan over medium high heat. Add shallots, 1/8 tsp. salt, 1/8 tsp. pepper, and garlic. Cook for 1-2 minutes.
- Pour in malbec wine and simmer for 1 minute. Add glace to pan with mushrooms and simmer for an additional 1-2 minutes then reserve.
- Rub filets with teaspoon of olive oil then season with pepper.
- Cook on grill or broiler to desired internal degree of doneness.
- Season cooked filets with a sprinkle of sea salt to bring our flavor. Rest for 1 minute before plating.
- Place on warm entrée plate then top with sauce and serve.
Ingredients
- 2 ea Braveheart® filets center cut 8 oz
- 1 tsp Roma® Oil, Olive
- 1/2 tsp Magellan® sea salt
- 1/2 tsp Magellan® Black Pepper, ground
- 1 cup veal, demi-glace
- 1/4 cup malbec wine
- 1 tbsp Roma® Oil, Olive
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/2 cup Peak Fresh Produce® Mushroom(s), Shiitake, stem removed and sliced
- 1 tbsp Peak Fresh Produce® Shallot(s), minced
- 1 tsp Roma Garlic, minced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
