Cooking with TRÖEGS
by Dan Gerstner, Brewery Microbiologist

Filet Mignon with Mad Elf Demi-Glace
2             8 ounce  Filet Mignon Cut Steaks
1             bottle      The Mad Elf
½            cup         sliced baby portobello mushrooms
1                            beef bouillon cube
½            tsp         garlic powder
½            tsp         onion powder
               dash      thickening floour or arrowroot powder
½            tsp         fresh ground pepper

1. Saute the filet mignon in olive oil until desired doneness. At the end, sear the meat at high heat. Use a meat thermometer to check the meat and remove from pan.
2. Using the same pan, prepare the demi-glace. Add the bottle of Mad Elf and leave on high until it boils.
3. Add the beef bouillon, onion powder, garlic powder and ground pepper. Stir well.
4. Add the mushrooms.
5. Continue the boil. The demi-glace will begin to reduce and thicken as it cooks down.
6. When the sauce has reached the desired thickness, add a dash of of the flour or arrowroot for final thickening.
7. If necessary, return the steak to the pan for additional cooking.
8. Plate the filet and cover with the sauce.

Serve with a glass of either Tröegs Rugged Trail Nut Brown Ale or Troegenator Doublebock.

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Tröegs Brewing Company : 800 Paxton Street : Harrisburg, PA 17104
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