- 1
Ingredients
- 1 1/4 quarts beef stock, heated
- 3 tbsp. unsalted (sweet) butter
- 1/3 c. flour
- 1 carrot, celery stalk and small onion, minced
- 1 c. madeira wine
- 1/2 c. madeira wine
- 1/2 c. minced shallots (2-3)
- 1 1/2 c. Cabernet wine (any red wine can be used)
- 1/4 c. unsalted butter (sweet)
- 2-3 tbsp. chopped parsley
- salt and pepper, to taste
Preparation
Step 1
1. In a heavy 3 quart sauce pan, melt butter. Whisk in flour. Cook on low heat for 15-20 minutes until nut brown (this is a roux). Stir occasionally to avoid burning. Add minced vegtables and continue to cook 3-4 minutes.
2. Slowly add heated stock to roux mixture, whisking constantly. Bring sauce to a boil. Add madeira and reduce heat to a simmer. Simmer sauce until it is reduced by half (about 45 minutes). Strain sauce and set aside (this is a demi-glace. You can also buy a demi-glace in Kings or or Wegmans. Usually in the freezer section).
3. In sauce pan, combine shallots and wine. Reduce to a syrupy glaze. Add strained demi-glace and bring to a boil. Season sauce, remove from heat. Swirl in butter and parsley. Serve sauce with steak or roasted filet of beef.