Title: Michael Loo's Sauce for Roast Beef
Categories: Beef, Sauces, Alcohol, Mushrooms
Yield: 8 Servings
2 c Skimmed low-salt stock (beef
-or poultry or game)
1 c Fine dry red wine (I used Ch
-Dassault 1966)
1 Rosemary sprig
1/2 cl Garlic; slightly mashed
1/4 oz Dried cepe mushrooms
-(porcini)
1/2 c Water
Pan drippings
1/2 c Skimmed low-salt stock (beef
-or poultry or game)
2 tb Armagnac or Cognac
1/2 ts White truffle paste
Salt & pepper
2 ts Sweet butter; in 4 pats
Reduce stock by half. Add wine and reduce by half. Infuse rosemary
and garlic in this for 1 hour. Remove and discard rosemary and
garlic. Strain.
Soak cepes in water. Drain, reserving liquid.
Deglaze pan with stock and cepe liquid. Add this deglacage to the
stock-wine mixture. Strain again.
Bring sauce to a boil. Reduce by half. Add brandy. Boil a minute or
two. Reduce heat, add truffle paste, and simmer a minute. Correct
seasoning. Strain again. Return to medium heat and swirl butter in
four goes.
