Enjoy This Recipe Courtesy of Chef Les Kincaid
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
8 ounces of Madeira
2 cups sautéed mushrooms in a sauté pan
8-ounce beef fillet, seasoned and cooked on the grill
1/4 pound roasted new potatoes
1 tablespoon chopped parsley
In a stockpot, combine the Espagnole sauce and brown stock together.
Bring up to a boil and reduce to a simmer. Skim the liquid often for impurities. Add the bouquet garni and continue to simmer. Simmer the sauce until it reduces by half. Season with salt and pepper. Add the Madeira and strain through a China Cap. Spoon a couple of ladles of the sauce in the sautéed mushroom mixture. Bring the sauce up to a simmer. Lay the fillet in the center of the plate. Arrange the potatoes around the fillet. Spoon the sauce over the fillet. Garnish with long chives and chopped parsley.
Yield: 1 gallon