Filet Mignon with Crispy Fingerling Potatoes, Peas, and Sauce Bordelaise (Red Wine Demi Glace)

For the Filet Mignon

• 2 (6-8 oz) filet mignon steaks

• 1 tbsp unsalted butter

• 1 clove garlic, thinly sliced

• Kosher salt and freshly ground black pepper

For the Sauce Bordelaise

• ½ cup dry red wine (preferably Bordeaux)

• 1 small shallot, finely chopped

• 1 sprig thyme

• 1 bay leaf

• ½ cup veal or beef bone broth

• 1 tbsp unsalted butter, cold and cubed

• Salt and black pepper to taste

For the Fingerling Potatoes

• ½ lb fingerling potatoes, halved lengthwise

• 1 ½ tbsp olive oil

• 2 cloves garlic, in their husks

• 2 sprigs thyme

• Kosher salt and black pepper

For the Fresh Peas

• 1 cup fresh or frozen peas

• ½ tbsp unsalted butter

• Salt to taste

• In a small saucepan over medium heat, combine the red wine, shallots, thyme, and bay leaf. Bring to a boil and reduce by half.

• Add the veal or beef bone broth and simmer until the mixture reduces to a sauce consistency, about 15-20 minutes.

• Strain the sauce, discarding the solids, and return it to the pan. Whisk in the cold butter cubes until smooth. Season with salt and black pepper to taste. Keep warm until serving.

• While the sauce reduces, bring a pot of salted water to a boil and cook the fingerling potatoes for about 8-10 minutes, or until just fork-tender. Drain and let them cool completely.

• Preheat your oven to 400°F (200°C).

• In an oven-safe pan, heat the olive oil over medium-high heat until shimmering.

• Add the cooled potatoes cut-side down, along with garlic cloves (in their husks) and thyme sprigs. Season with salt and pepper.

• Roast in the oven for 12-15 minutes, or until golden and crispy.

• While the potatoes are roasting, melt 1 tbsp of butter in a small pan over medium heat.

• Add the thinly sliced garlic and cook until golden and slightly crispy, about 3-4 minutes.

• Remove from heat and let the garlic butter cool slightly.

• Brush the cooled garlic butter over both sides of the filets, ensuring the garlic slices adhere.

• Season the steaks generously with kosher salt and freshly ground black pepper.

• Preheat your grill to medium-high heat.

• Grill the steaks for 3-4 minutes per side, or until the internal temperature reaches 125°F for rare/medium-rare.

• Remove from the grill, tent loosely with foil, and let rest for 5-10 minutes to allow the temperature to rise to 135°F.

• While the steaks rest, melt the butter in a small saucepan over medium heat.

• Add the peas and cook for 3-4 minutes, stirring occasionally, until tender. Season with salt to taste.

• Plate the filet mignon with the roasted garlic slices on top and drizzle with sauce Bordelaise.

• Serve alongside crispy fingerling potatoes and buttery peas. Enjoy!