|
|
 |
 |
|
|
 |
|
|
|
Yield: 2 ½ gallons
|
|
Ingredients
|
Amount
|
|
Olive oil
|
2 oz
|
| Beef
trim |
4
lb |
| Kosher
salt and ground white pepper |
|
| Shallots,
peeled and sliced |
2
lb |
| Leek
whites, washed and cut into rings |
2
bu |
| Carrots,
peeled and cut into ½ inch dice |
1
lb |
| Garlic
cloves, crushed |
10
ea |
| Cabernet
Sauvignon |
8
bottles (750 ml) |
| Cabernet
wine vinegar |
3
C |
| Ruby
port |
1
1/2 bottles (750 ml) |
| Veal
stock |
3
gal |
| Thyme |
1/2
bu |
| Bay
leaf |
1
ea |
| Black
peppercorns |
1
tsp |
|
|
1. In a pot, heat the
oil to the smoking point. Pat the beef dry
and season lightly with salt and pepper.
|
| 2.
Sear the beef in a single layer until browned
all over. Transfer to a platter and pour off most
of the fat in the pot. Add the shallots, leeks,
carrots and garlic and brown lightly. |
| 3.
Add half of the wine, wine vinegar and port and
reduce to a syrup. |
| 4.
Add 1 quart veal stock and reduce to a syrup. |
| 5.
Refresh the pot with the remaining wine vinegar
and port and reduce again until syrupy. Add the
remaining veal stock, thyme, bay leaf and peppercorns
and simmer, skimming any impurities, until the
mixture has a light sauce consistency. |
| 6.
Strain through a china cap, gently pushing on
the solids, then strain through a fine chinois
lined with a triple layer of cheesecloth. If particles
still remain in the sauce, strain again until
clear. |
Back
to the Recipe for Grilled Flat-Iron Steak with Heirloom
Tomatoes
Back to Main Recipes Page
|
|
|
| |
|
