Demi-Glace

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	227g	Madeira
2 cups	474ml	Sauteed mushrooms - in a saute pan
8 oz	227g	Beef fillet - seasoned, and
		Cooked on the grill
1/4 lb	113g / 4oz	Roasted new potatoes
		Chives - (long)
1 tablespoon	15ml	Chopped 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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