Filet Mignon with Demi-Glace Sauce

Name: Filet Mignon with Demi-Glace Sauce
Total time: 120 min
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; 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

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Filet Mignon with Demi-Glace Sauce: an amazing combination of the most premium steak, paired with a delicious demi-glace sauce.

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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
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