Drizzle this sauce over grilled beef tenderloin, or
serve it on the side of a delicious beef roast. Cognac
and green peppercorns are outstanding with beef.
sauce
4.5 ounces dried cherries
3/4 cup cognac or brandy
1 cup beef or veal stock
3/4 cup heavy cream
1 teaspoon sea salt
1 teaspoon coarsely cracked green peppercorns
2 tablespoons cold butter
sauce
Place the dried cherries in a bowl. Warm the cognac in a saucepan on low heat. Pour the warm cognac over the dried cherries. Allow to soak for 8 minutes, preferably 24 hours.
Place the reconstituted dried cherries with any remaining cognac in a food processor with a metal blade and process until smooth. Pour the beef or veal stock
in a large sauté pan. Bring to a boil and reduce mixture to half the original volume. Add the cherry mixture, heavy cream, cracked green peppercorns and season with salt. Bring
up to a simmer. Remove from heat. Whisk the cold butter into the mixture and serve.
Serves 10
wine suggestion
Spicy blockbuster red such as peppery Syrah (Shiraz) from the Rhône Valley, France or a California Petite Sirah. Try
a California or Washington state Merlot. Pick a good wine with plenty of black cherry fruit and a long finish.
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