Filet Mignon With Demi Glaze Sauce

• 4 filet mignon (you can use any other steak instead)
• 1 tablespoon vegetable oil
• 1 tablespoon butter (NOT margarin)
• 1 tablespoon demi-glace
• 1/4 cup white wine (preferably chardonnay)
• spike seasoning (can be found in most grocery stores, other steak seasonings will do)

1. Evenly season steaks on all sides with Spike/Aromat.
2. Heat oil in large frying pan.
3. Add Steaks and fry until done (I recommend medium-rare).
4. Remove steaks from pan and place on a plate (do not empty pan).
5. Add wine and cook until most alcohol has boiled off.
6. Add Demi-Glace and stir until it has all dissolved.
7. Add Butter and stir until completely melted.
8. Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
9. Cook sauce about 1 minute more, and pour over steaks.
10. Serve immediately.

filet, vegetable oil, butter, demiglace, white wine, will

Taken from www.food.com/recipe/filet-mignon-with-demi-glaze-sauce-376584 (may not work)