Cabernet Peppercorn Demi-Glace For Filet Mignon - cooking recipe

Ingredients

1 cup white mushroom, chopped
1/2 cup chopped shallot
3 tablespoons black peppercorns
1/4 cup olive oil
1/2 cup red wine, preferably Cabernet
2 quarts demi-glace
1/2 cup heavy cream
1 tablespoon beef base
cornstarch, as needed
salt
black pepper

Preparation

Season steaks with salt and pepper.
In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
When shallots are tender, deglaze with red wine.
Reduce by two-thirds.
Whisk together the reduction and demi-glace until smooth.
Whisk in the cream and beef base.
Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.