Recipe courtesy of Emeril Lagasse
Yield:
1 gallon

Ingredients

  • 1 gallon brown stock, hot
  • 1 bouquet garni
  • 8 ounces of Madeira
  • 2 cups Sauteed mushrooms in a saute pan
  • 8-ounce beef fillet, seasoned and cooked on the grill 
  • 1/4 pound roasted new potatoes
  • Long chives
  • 1 tablespoon chopped parsley
  • 1 gallon Espagnole sauce, hot

Directions

In a stock pot, combine the Espagnole sauce and 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 sauce over the fillet. Garnish with long chives and chopped parsley.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Rosemary Demi-Glace

Grilled Hanger Steak with Mushroom Demi-Glace

Lamb Osso Bucco with Rustic Lamb Demi-glace

Recipe courtesy of Trail Creek Cabin

Seared Duck with Country Ham and Bourbon Demi-Glace

Chicken with Mushroom Demi-Glace and Figs

Rib Roast with Red Wine Demi-Glace and Roasted White Potatoes and Asparagus

Filet Mignon with Cabernet Peppercorn Demi-glace

Recipe courtesy of Saddle Ranch Chop House

Horseradish Crusted Steak with Pale Ale Demi-Glace and Potato Crab Rissole

Grilled Pork Chops with Calvados Demi-Glace and Maple-Bacon Almonds

On TV