CAB Filet Mignon with Red Wine Demi-Glace | Sysco Foodie
Sauté mushrooms and shallots, season with Spiceology spices, then deglaze with wine to orchestrate this exquisite CAB filet mignon recipe.
Ingredients
- 6 ounces CAB beef tenderloin
- 3 ounces Sysco Imperial roasted potato
- 3 ounces asparagus
- 2 ounces Imperial Fresh crimini mushrooms
- 2 fluid ounces red wine
- 2 ounces demi glace
- ½ ounce Imperial Fresh shallot
- 1 ounce Wholesome Farms unsalted butter
- 2 teaspoons Spiceology smoked chipotle Provence herbs
- Sysco Classic salt to taste
- Imperial/McCormick pepper to taste
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