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Demi-Glace Recipe - Cooking Index

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Demi-Glace

Type: Meat
Courses: Main Course, Sauces
Serves: 1 people

Recipe Ingredients

1   Espagnole Sauce - hot, see * Note
1   Basic Brown Stock - hot, see * Note
1   Bouquet garni
  Salt - to taste
  Freshly-ground black pepper - to taste
8 oz 227gMadeira
2 cups 474mlSauteed mushrooms - in a saute pan
8 oz 227gBeef fillet - seasoned, and
  Cooked on the grill
1/4 lb 113g / 4ozRoasted new potatoes
  Chives - (long)
1 tablespoon 15mlChopped parsley

Recipe Instructions

* Note: See the "Espagnole Sauce" and "Basic Brown Stock" recipes which are included in this collection.

In a stock pot, combine the Espagnole Sauce and Basic Brown Stock together. Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap.

Spoon a couple of ladles of the sauce in the sauteed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in the center of the plate. Arrange the potatoes around the fillet. Spoon the mushroom sauce over the fillet. Garnish with long chives and chopped parsley.

This recipe yields about 1 gallon demi-glace, and 1 main dish serving.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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9 (1 votes)

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