Brown Demi Glacé

Preparation: 30 minutes Cooking: 1 hour Serves: 10 guests

2 tablespoons ghee (clarified butter) 1 pound fresh tenderloin chains cut into 1-inch pieces (order from butcher) 1 cup mirepoix (small diced onions, carrots, and celery) 2 tablespoons tomato paste 1 cup Cabernet or Merlot 16 cups veal stock 1 bunch fresh thyme Slurry of ½ cup cornstarch and ½ cup cold water, whisked together

Heat ghee in a 6-quart saucepan. Add tenderloin chains and sauté until caramelized. Then add mirepoix and sauté for 2 minutes.

Add tomato paste to meat and mirepoix, and brown the tomato for color. Once tomato paste and vegetables begin to caramelize, add red wine to deglaze the pan. Add veal stock and bring to a low boil until volume is reduced by a ¼. In a slow stream, whisk the cornstarch slurry into the stock until it reaches the desired thickness.

Note: This sauce is a good base for all brown sauces, gravies, and stews.