Filet Mignon With Roasted Garlic Sauce
|Roasted garlic head||2 (Whole)|
|Red wine vinegar||1 Cup (16 tbs)|
|Shallots||3 , finely chopped|
|Chicken broth||2 Cup (32 tbs)|
|Beef tenderloin steaks||4 (1 Inch Thick)|
|Crushed black peppercorns||1 Teaspoon|
Combine the wine vinegar and shallots in a small saucepan.
Boil until nearly all the liquid has evaporated.
Add the chicken broth and boil until reduced to about 1 cup.
Squeeze the garlic from the roasted cloves and puree in the food processor or blender.
Pour in the broth and puree.
Press the pepper into both sides of the steaks and rotate in the Flat Standard Basket for 15 to 18 minutes or until the meat reaches the desired doneness.