Daube- In a medium sauce pot sweat the shallots in 1 Tb olive oil. Add the portobello cubes and cook for about 5 minutes. Add the white wine and let simmer for 3 minutes. Add the demi glace, red wine vinegar and thyme. Simmer on low heat until the sauce is at a nappe consistency. (Nappe- thick enough to coat the back of a spoon.) Season the beef with salt and pepper. Sear in olive oil on all sides until desired doneness.
Originally Submitted
3/10/2011
0 Out of 5 from
0 reviews
You can add this Filet of Beef with Portobello Daube recipe to your own private DesktopCookbook.
