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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This exciting recipe is the world-famous, Thomas Keller's version of this fantastic sauce. Recipe found in May-June edition of Veranda magazine. Ingredients:
1 tablespoon shallot, finely chopped |
1 ounce mushroom, button, sliced |
1 garlic clove, small, peeled and crushed |
1 carrot, small, peeled and diced |
1/2 teaspoon parsley, chopped |
1 pinch fresh thyme |
1 bay leaf, small |
1/2 cup cabernet sauvignon wine |
1 1/2 cups veal stock (available frozen at specialty food stores) |
1 pinch black peppercorns |
Directions:
1. In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
2. Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
3. Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
4. Add peppercorns and continue to reduce until sauce is of desired consistency.
5. Strain through sieve. Discard solids.
6. Keep warm until ready to serve.
7. Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
8. Savor the flavor!
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