Cognac Sauce for Beef
Dried Cherry Cognac Glace for Beef
makes approximately 8 servings
Ingredients:
- 4 oz. Dried Cherries
- 3/4 cup Cognac or Brandy
- 1 cup demi-glace (we recommend using 1 1/2 oz Demi Glace Gold reconstititued in 1 cup of hot water)
- 3/4 cup Heavy Cream
- 1 tsp. Salt
- 1 tsp. Fresh Ground Pepper
- 2 Tbs.Cold Butter
Preparation:
Place dried cherries in a bowl. Warm the cognac in a sauce pan
on low heat. Pour warm cognac over the dried cherries; allow
cherries to soak. Allow the dried cherry and cognac mixture
to sit for a minimum of 8 hours, but preferably up to 24 hours.
To make the sauce, place the reconstituted dried cherries with any remaining cognac in a food processor with metal blade, and process until smooth. Combine the Demi Glace Gold with the water in a large sauté pan. Bring to a boil and reduce mixture about 1/2 the original volume.
Add the processed dried cherry mixture, heavy cream and season with salt and pepper. Bring up to a simmer; remove from heat. Whisk the cold butter into the mixture.
Serve with any beef dish (steaks, roasts, etc.). Makes about 1-1/2 to 2 cups sauce.
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