Dried Cherry Cognac Glace for Beef

By on January 2, 2017

This sauce is a delicious compliment to a holiday meal, especially when it comes to fork tender beef cuts.

Beef Tenderloin

Beef Tenderloin

It adds the perfect sweet taste of cherries blended with cognac into a rich smooth sauce that will have your guests savoring the dish to the very last bite.

Dried Cherry Cognac Glace for Beef
 
Prep time
Cook time
Total time
 
This sauce is a delicious compliment to a holiday meal, especially when it comes to fork tender beef cuts. It adds the perfect sweet taste of cherries blended with cognac into a rich smooth sauce that will have your guests savoring the dish to the very last bite.
Author:
Recipe type: Sauce
Serves: 10
Ingredients
  • 4 oz dried cherries
  • ¾ cup Cognac or brandy
  • 1½ oz Glace de Viande Gold® (Brown Stock)***
  • 1 cup water
  • ¾ cup heavy cream
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 2 tbs cold butter
Instructions
  1. Place the dried cherries in a bowl.
  2. Warm the cognac in a saucepan on a low heat.
  3. Pour the warm cognac over the dried cherries and allow them to soak for a minimum of 8 to 24 hours.
  4. Place the reconstituted dried cherries with any remaining cognac in a food processor with a metal blade and process until smooth.
  5. Combine the Glace de Viande Gold® with the water in a large sauté pan. Bring to the boil and reduce mixture to half the original volume. Add the cherry mixture.
  6. Add heavy cream, season with salt and pepper and stir well.
  7. Bring to a simmer. Remove from heat. Whisk the cold butter into the mixture and serve.

 

***These items are all available through the Club Sauce Website Store if they cannot be found at your local gourmet shop.

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I've followed the food show circuit for years, charted the winners, and personally tested the cooking sauces. Though there are literally thousands of items represented at the food shows, I've only selected the top gourmet sauces in their category for your cooking and dining pleasure.

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