Chef/Owner Jason Huguet of Steamboat Warehouse Restaurant

Filet Mignon & Pork Cutlets with a Demi-Glace, Espagnole and Basic Brown Sauce

Classic French Demi-glace

1 gallon Espagnole sauce
1 gallon brown stock
1 bouquet garni

Note:

A bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, peppercorns, tarragon etc. Sometimes vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are also included in the bouquet.
Sometimes, the bouquet is not bound with sting, and its ingredients are filled into a small sachet or net, usually made of cheesecloth. Traditionally, the aromatics are bound within leek leaves, though a coffee filter and butcher twine can be used instead.

Directions:
In a stock pot, combine the Espagnole sauce, brown stock & bouquet garni, together over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 ˝ hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a china cap or fine mesh strainer.

Espagnole Sauce

1 gallon brown stock, hot
1 ˝ cups brown roux
Ľ cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
˝ cup tomato puree
1 bouquet garni

Method:
In a stock pot, whisk the hot stock into the roux. In a large saute pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Saute until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes. Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper. Simmer the sauce for about 45 minutes. Strain the sauce through a china cap or fine mesh strainer. Yield: 1 gallon

Basic Brown Stock

7 lbs of Veal knuckle bones
8 oz tomato paste
2 cups chopped onions
1 cup chopped carrot
1 cup chopped celery
2 cups dry red wine
1 bouquet garni
Salt and Pepper
8 quarts of water

Method:
Preheat the oven to 450 degrees. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat. Place the roasting pan over the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 10-12 hours, skimming regularly. Remove from the heat and strain through a china cap or fine mesh strainer. Yield: about 1 gallon

Enjoy!