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
- 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 with Demi Glace in a sauce pan along with heavy cream. Season with salt and pepper. Bring up to simmer and remove from heat. Whisk the cold butter into the mixture one tablespoon at a time.
Serve with any beef dish (steaks, roasts, etc.). Makes about 1-1/2 to 2 cups sauce.
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