Filet with Port Wine and Black Currant Glace


  1. In a sauté pan over medium high heat add olive oil.
  2. Season filet on both sides with salt and pepper. Cook to your desired internal temperature.
  3. Remove filet from pan. Add onion, garlic, chili flakes and rosemary to pan, cook for 1-2 minutes.
  4. Add port wine, currant jelly and demi-glace then reduce by half and serve over filet.


  • 8 oz Braveheart® Black Angus Beef Fillet(s), (center cut)
  • 1 tbsp jelly, currant
  • 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 Peak Fresh Produce® Onion(s), (minced)
  • 1/4 cup Piancone® Oil, Olive
  • 1 cup port wine
  • 1/4 tsp red chili, flakes
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1/2 tsp rosemary, fresh sprigs, (chopped)
  • 1/8 tsp salt, kosher
  • 1 cup veal, demi-glace