Filet with Demi Glacé

A note: Demi Glace is made from one of the mother sauces, Espagnole. So you must make that first in order to get Demi Glacé.

2 8 ounce beef filets

4 T butter

Kosher Salt

Black Pepper

Marinated Red Pepper Strips from your favorite Italian deli

FOR THE ESPAGNOLE SAUCE:

1/4 C carrots, finely diced

1/4 C celery, finely diced

1/2 C onion, finely diced

2 T butter

2 T flour

2 C beef stock

2 T tomato paste

In a sachet or cheesecloth bag goes:

2 bay leaves

1/2 t thyme

8 peppercorns

2 T fresh parsley

Put butter in medium stockpot and melt over medium high heat. Add the carrots, celery and onion. Cook until caramelized. Add the flour. Cook til the flour is lightly gold, stirring. Add the beef stock and the tomato paste and whisk. Add the sachet bag and cook until reduced by half on a medium simmer. Strain into a mesh strainer over a bowl, discarding the solids and reserving the liquid.

FOR THE DEMI GLACE:

In a sachet or cheesecloth bag goes:

1/2 t thyme

8 peppercorns

2 bay leafs

2 T fresh parsley

In a stock pot goes:

2 C of the Espagnole sauce

2 C beef stock

Add the sachet to the stock pot, stir, cook on medium simmer until the mixture is reduced by half. Remove the sachet and strain. This is the Demi glacé.

To cook the filets, preheat your oven to 500 degrees F. Set your steaks out and let them sit at room temperature for at least 15 minutes. Get a cast iron pan very hot. Season your filets heavily with kosher salt and dust them with fresh cracked pepper. Add butter to the pan. Place the steaks into the hot butter. Flip only once after about 2 minutes. Cook an additional 2 minutes on the second side. Place into hot oven until desired doneness is achieved. Remove from the oven and the hot pan. Let the steaks rest at least 5 minutes. Spoon demi glacé onto your serving plate and set the steak on top. Top with a marinated red pepper strip.