Braveheart® Filet with Cabernet Beurre Rouge


  1. Allow filets to come to room temperature before grilling or broiling. Cook filets to desired degree of doneness and allow to rest for 1-2 minutes for juices to re-distribute.
  2. Heat oil and rosemary in a saucepan over medium heat. Cook for 1 minute. Pour in wine, salt, and pepper.
  3. Reduce wine by half then add heavy cream and reduce by half. Add demi-glace and simmer for 5-6 minutes.
  4. Remove sauce from heat and whisk in small amounts of butter then serve.


  • 4 ea Braveheart® Filet, U.S.D.A. Choice center-cut 6 oz.
  • 1/2 cup cabernet wine
  • 1/4 cup Catelli® veal demi-glace
  • 1/2 cup Nature's Best Dairy® Cream, Heavy
  • 3 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 tsp Roma® Oil, Olive
  • 1/2 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
  • 1/2 tsp Roma Garlic, minced
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground