Filet Mignon with Demi-Glace

Elevate your culinary repertoire with our Filet Mignon with Demi-Glace, a dish that combines the tender richness of perfectly cooked steak with the deep, complex flavors of a classic demi-glace. This recipe showcases fine dining techniques, balanced with approachable steps, to create a stunning plate worthy of any gourmet setting.

Ingredients:

For the Filet Mignon:

• 2 filet mignon steaks (6-8 oz each)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste
• 1 sprig fresh thyme

For the Demi-Glace:

• 1/2 cup beef stock
• 1/4 cup dry red wine
• 1 shallot, finely chopped
• 1 tbsp unsalted butter
• 1 tsp tomato paste
• 1 tsp cornstarch (optional, for thickening)
• Salt and pepper, to taste

For the Celeriac Purée:

• 1 medium celeriac (peeled and diced)
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• Salt and pepper, to taste

For Garnish:

• Roasted baby carrots
• Fresh thyme sprigs
• Crispy shallot rings

Instructions:

1. Prepare the Filet Mignon:

   • Pat the filet mignon steaks dry and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for medium-rare. Lower the heat, add butter and thyme, and baste the steaks for another 1-2 minutes. Remove from heat and let rest.

2. Make the Demi-Glace:

   • In the same skillet, sauté shallots until softened. Stir in tomato paste, then deglaze the pan with red wine, scraping up any browned bits. Add beef stock and simmer until reduced by half. If needed, whisk in a slurry of cornstarch and water for additional thickness. Stir in butter for a glossy finish.

3. Prepare the Celeriac Purée:

   • Boil celeriac in salted water until tender, about 15 minutes. Drain and blend with heavy cream, butter, salt, and pepper until smooth. Adjust consistency with cream, if needed.

4. Roast the Baby Carrots:

   • Toss baby carrots with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender and lightly caramelized.

5. Plate the Dish:

   • Spoon the celeriac purée into a circular base on a white plate. Place the filet mignon on top, slightly offset for visual interest. Drizzle the demi-glace over the steak and around the plate. Arrange roasted baby carrots beside the filet and scatter crispy shallot rings around the purée. Finish with a sprig of fresh thyme on the steak.

Tips for Success:

• Use a meat thermometer to ensure the filet mignon is cooked to your preferred doneness (125°F for medium-rare).
• For a smoother demi-glace, strain the sauce through a fine mesh sieve before serving.