A good sauce for any beef dish.
Ingredients:
- 4 tablespoons (1/2 stick) chilled unsalted butter, divided
- 1/4 cup finely chopped shallots
- 3 tablespoons Cognac or brandy
- 1 fresh rosemary sprig
- 1 teaspoon coarsely cracked black pepper
- 1 cup ruby or tawny Port
- 2 c Simple Homemade Beef Stock—buy it (sheesh!)
Directions:
- Melt 2 tablespoons butter in large saucepan over medium-low heat.
- Add shallots; sauté until soft, 3 minutes.
- Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
- Add Port; bring to simmer.
- Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes.
- Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
- Discard solids in strainer.
DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter.
- Season sauce to taste with salt and pepper.
Serves: 1 1/2 cups
Source: Unknown – VPWL Gourmet committee did not include in the handout.