Filet Mignon with Cabernet Sauce and Gorgonzola Butter

Chef Arnoldi

I booked a cruise on Carnival Fantasy - in 3 weeks & saw this recipe on line (i am sure that the BGE will make this even better tasting)[p]Gorgonzola butter:
1/2 cup butter
1/2 cup gorgonzola cheese
1 teaspoon chopped fresh chives
1 teaspoon minced garlic
1 teaspoon lemon juice
1 teaspoon Lea & Perrins Worcestershire sauce
Tabasco sauce[p]whip butter and cheese until very light;
stir in remaining ingredients.
Pipe roses onto parchment with star tip;
or press into small butter molds;
chill.[p]Cabernet Sauce:
1 tablespoon butter
1 tablespoon shopped shallot
1/2 teaspoon minced garlic
1 bay leaf
1 cup cabernet wine
1 cup demi-glace
1/2 teaspoon chopped fresh thyme
6(10 oz. each) filet mignons [p]melt 1 tablespoon butter in small skillet;
add shallot, garlic and bay leaf.
Cook over medium heat, stirring often, 6 minutes.
Add wine;
stir to remove browned bits from pan.
When wine is reduced by half add demi-glace.
Season with salt and pepper.
Remove bay leaf.
Add thyme.
Keep warm.[p][p]Filet Mignon with Cabernet Sauce and Gorgonzola Butter:

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Heat the BGE.
season filets with salt and pepper.
Grill to desired doneness (5 minutes per side for medium).
Serve with Cabernet Sauce and Gorgonzola Butter.
6 servings.[p]

glenn

Chef Arnoldi,
I want to try this recipe but where pray tell do I buy demi-glace (I have never seen it anywhere that I shop) or how can I make my own.
I think that is is something like broth but different some how.
Please help educate me
thank you ever so much
Glenn[p]

BeerMike

Glenn,
Try the link below. [p]Beers to ya. [p]
[ul][li]demi-glace[/ul]

QBabe

Chef Arnoldi,[p]The demi-glace I get is a concentrated item. 3 tbsp makes 2 cups of stock. Is the recipe above meant to be 1 cup of stock made from demi-glace, or is it actually calling for a cup of demi-glace itself. That seems like an awful lot...?[p]Tonia
:~)

RetAF

Chef Arnoldi,[p]
I may have to try this tonite with some venison tenderloin, wrapped in bacon.[p]