| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce04 | 1 | Servings | |
INGREDIENTS
| 1 | gl | Espagnole Sauce, hot see * |
| Note | ||
| 1 | gl | Basic Brown Stock, hot see |
| * Note | ||
| 1 | Bouquet garni | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 8 | oz | Madeira |
| 2 | c | Sauteed mushrooms, in a |
| saute pan | ||
| 8 | oz | Beef fillet, seasoned and |
| Cooked on the grill | ||
| 1/4 | lb | Roasted new potatoes |
| Chives -, long | ||
| 1 | T | Chopped parsley |
INSTRUCTIONS
Note: See the "Espagnole Sauce" and "Basic Brown Stock" recipes which are included in this collection. In a stock pot, combine the Espagnole Sauce and Basic 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 mushroom sauce over the fillet. Garnish with long chives and chopped parsley. This recipe yields about 1 gallon demi-glace, and 1 main dish serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2444 broadcast 07-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 08-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3624
Calories From Fat: 1705
Total Fat: 193.9g
Cholesterol: 492.6mg
Sodium: 12986.2mg
Potassium: 14089.4mg
Carbohydrates: 338.1g
Fiber: 27.2g
Sugar: 76.8g
Protein: 153.4g