Filet Mignon with Cabernet Peppercorn Demi-glace Recipe courtesy Saddle Ranch Chop House

6 filet mignons
Salt
Black pepper
Cabernet Peppercorn Demi-glace, recipe follows

Oil and preheat the grill.

Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.

Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.

Cabernet Peppercorn Demi-glace:
1 cup white mushrooms, chopped
1/2 cup chopped shallots
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