5 lbs lean beef, cubed
small amount of oil or tallow
2 ltrs cognac
6 cups sliced shallots
2 Tbsp sugar
3 gallons beef reduction
salt as needed
goat's milk butter as needed
- thoroughly brown the beef in the oil or tallow over high heat
- add cognac, shallots and sugar, scraping the browned bits from the pan (careful of the flames)
- reduce heat to medium and simmer until most of the liquid has evaporated
- add stock and reduce to near sauce consistency; taste and add salt as needed
- to order, reduce about 2 oz to sauce consistency and mount with 1 Tbsp goat's milk butter
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