Sunday, October 29, 2006

Beef Filet with Cranberry Bourbon Demi-glaze

Our son Greg and his wife Mina were in town and the sauce is one that he makes. You start by soaking dried cranberries in bourbon for 3-4 hours. We made the demi-glaze from scratch but it is available for purchase if you wish. We made stock by baking some beef bones which had been painted with tomato paste. Along with the bones, celery, carrots and onion were baked as well.....350 degrees for about 45 min. Move the bones and veggies to a pot, add water and simmer for 1 hr. Discard the bones and vegetables. Put the stock in the refrigerator until the fat hardens....remove it and discard. Make a roux by mixing 3T butter and 1/4C flour and warming until bubbley. Add the stock to the roux until the desired consistancy is reached. Set this aside. Bring the cranberries and bourbon to the boil and ignite to flame off the alcohol. Add the demi-glaze you have prepared to the berry mixture and serve over the filet. The rest of the meal was all things seen here before, sauted brussel sprouts, green salad and twice baked potatoes. Serve a "big" red wine with this meal.



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