Filet Mignon with Demi-Glace Sauce - CookingHub

Ingredients

• 4 PCS offilet mignon steak (part of the beef tenderloin) (each about 5 to 7OZ and preferably 1 to 1.5" thick * )
• Extra Virgin Olive Oil
• salt
• pepper
• 2 TBSP offrying oil (any kind) (adjust if needed)
• ¼ sticks ofunsalted butter (1 OZ, sliced into about 4 slices)
• ¼ cup offrying oil (any kind) (adjust if needed)
• 1onion - quartered with skin on (medium size)
• 3carrots - cut into large pieces
• 3Filet Mignon with Demi-Glace Sauce - cut into large pieces
• 4 cloves ofgarlic - crushed and with the skin
• 1 cup oftomato paste
• 12 cups ofbeef broth/stock
• 2 ½ cups ofred wine of your choice
• 1 sprig ofrosemary
• 1 TBSP ofpepper - whole
• 6bay leaves
• ½ TSP ofallspice - ground
• ¼ TSP ofsalt
• 4 servings offondant potatoes
• pepper - ideally freshly ground