Petite Filet with Malbec Mushroom Demi-Glace


  1. Heat olive oil in saucepan over medium high heat. Add shallots, 1/8 tsp. salt, 1/8 tsp. pepper, and garlic. Cook for 1-2 minutes.
  2. Pour in malbec wine and simmer for 1 minute. Add glace to pan with mushrooms and simmer for an additional 1-2 minutes then reserve.
  3. Rub filets with teaspoon of olive oil then season with pepper.
  4. Cook on grill or broiler to desired internal degree of doneness.
  5. Season cooked filets with a sprinkle of sea salt to bring our flavor. Rest for 1 minute before plating.
  6. Place on warm entrée plate then top with sauce and serve.


  • 2 ea Braveheart® filets center cut 8 oz
  • 1 tsp Roma® Oil, Olive
  • 1/2 tsp Magellan® sea salt
  • 1/2 tsp Magellan® Black Pepper, ground
  • 1 cup veal, demi-glace
  • 1/4 cup malbec wine
  • 1 tbsp Roma® Oil, Olive
  • 1/8 tsp Magellan® sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1/2 cup Peak Fresh Produce® Mushroom(s), Shiitake, stem removed and sliced
  • 1 tbsp Peak Fresh Produce® Shallot(s), minced
  • 1 tsp Roma Garlic, minced