Cabernet Peppercorn Demi-Glace For Filet Mignon

• 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

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.

white mushroom, shallot, black peppercorns, olive oil, red wine, demiglace, heavy cream, beef base, cornstarch, salt, black pepper

Taken from www.food.com/recipe/cabernet-peppercorn-demi-glace-for-filet-mignon-362723 (may not work)