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Cabernet Peppercorn Demi-Glace for Filet Mignon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.867
Energy (kCal)754.36
Carbohydrates (g)17.366
Total fats (g)75.966
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season steaks with salt and pepper. | 2. In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. | 3. When shallots are tender, deglaze with red wine. | 4. Reduce by two-thirds. | 5. Whisk together the reduction and demi-glace until smooth. | 6. Whisk in the cream and beef base. | 7. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. | 8. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white mushroom 1 cup chopped 15.4 2.282 2.1630000000000003 0.23800000000000002
    shallot 1/2 cup chopped 57.6 13.44 2.0 0.08
    black peppercorn 3 tablespoons - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    red wine 1/2 cup - - - -
    demi glace 2 quarts - - - -
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    beef base 1 tablespoon - - - -
    cornstarch - - - -
    salt - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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