ironchef
Executive Chef
Also posted under the Filet Mignon thread in the beef section.
Rosemary and Port Wine Demi-Glace
Yield: 1/2 – 2/3 cups
Ingredients:
2 c. Veal or Beef Stock
1 c. Ruby Port Wine
2 Sprigs of Fresh Rosemary
3 Shallots, finely minced
½ c. Leeks (white part only), thinly sliced
2 Bay Leaves
2 tsp. Canola Oil
3 Tbsp. Unsalted Butter
Kosher salt to taste
Method:
Sauté the shallots and leeks in oil until translucent, about 3-4 minutes. Add the port, and reduce until the liquid becomes thick and syrupy (it should be able to lightly coat the back of a spoon). Add the stock and bay leaves, bring to a boil, and then simmer until reduced by half. Lightly bruise the rosemary, add it to the sauce. Continue to reduce the sauce until approx 1/2 to 2/3 cups remain. Strain into a separate pan, then off the heat, whisk in the butter until it’s emulsified. Season to taste with the kosher salt.
**Because this sauce is concentrated, it is NOT meant to drench the meat in. 2-3 tablespoons of sauce will suffice because the flavor is so rich. You don’t want to overpower the meat.
Rosemary and Port Wine Demi-Glace
Yield: 1/2 – 2/3 cups
Ingredients:
2 c. Veal or Beef Stock
1 c. Ruby Port Wine
2 Sprigs of Fresh Rosemary
3 Shallots, finely minced
½ c. Leeks (white part only), thinly sliced
2 Bay Leaves
2 tsp. Canola Oil
3 Tbsp. Unsalted Butter
Kosher salt to taste
Method:
Sauté the shallots and leeks in oil until translucent, about 3-4 minutes. Add the port, and reduce until the liquid becomes thick and syrupy (it should be able to lightly coat the back of a spoon). Add the stock and bay leaves, bring to a boil, and then simmer until reduced by half. Lightly bruise the rosemary, add it to the sauce. Continue to reduce the sauce until approx 1/2 to 2/3 cups remain. Strain into a separate pan, then off the heat, whisk in the butter until it’s emulsified. Season to taste with the kosher salt.
**Because this sauce is concentrated, it is NOT meant to drench the meat in. 2-3 tablespoons of sauce will suffice because the flavor is so rich. You don’t want to overpower the meat.
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