Preparation Time: 45 minutes
1 ounce butter
3/4 cup onions, finely chopped
1 cup white wine
1 cup demi-glace (available as condensed or frozen)
1 tablespoon water
1 teaspoon dry mustard
1 pinch sugar
1/16 baguette of french bread, cut into 1/2 inch dice
1 teaspoon fresh basil, chopped fine
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon fresh thyme, finely chopped
2 tablespoons olive oil
4 6-8 ounce size filet of beef tenderloin
1 tablespoon olive oil
salt and fresh ground black pepper for seasoning
1/2 cup red wine
1. Melt butter in a sauce pan over medium heat. Add onions and saute until soft and translucent. Add white wine and reduce by two thirds. Add demi-glace and gently simmer for 10 minutes. Stir dry mustard into 1 tablespoon of water. Add slurry to sauce with a pinch of sugar. Do not boil sauce once the mustard has been added. Season to taste with salt and pepper. Set sauce aside.
2. Place french bread and fresh herbs in a food processor and process until bread achieves a coarse crumb. Place in a bowl and season lightly with salt and fresh ground pepper. Toss with 2 tablespoons of olive oil until the crumbs are slightly moistened. Set aside.
3. Brush steaks with olive oil. Season steaks aggressively with salt and fresh ground black pepper. Preheat a large seasoned cast iron pan over high heat (if you don’t have a cast iron pan you will need to add a little oil to the pan before searing the steaks). Place steaks in pan and sear until a rich brown crust is evident. Remove steaks from pan for 30 seconds and then put them back in the pan on the uncooked side and repeat the searing procedure. Remove the pan from the heat. Brush the top of the steaks with Dijon mustard. Sprinkle a thick coating of the fresh breadcrumbs on top of steak. Place in oven and roast for 10-12 minutes or until it reaches a temperature of your preference. Remove the steaks to a platter VERY LOOSELY tented with foil and let rest for 5 minutes.
4. Place cast iron skillet on high heat and add wine to deglaze the pan. Reduce wine by two thirds. Gently reheat sauce and add the deglazing liquid from the skillet. Simmer for one minute and serve with steaks.