Any chefs know the answer to this?

[LuluLovesDisney]

I am making a tenderloin and I really wanted to make the red wine sauce from Jiko.

Look at the recipe-

Veal bones, pomegranate molasses, freshly squeezed beet juice, hours of work and 3 bottles of red wine.

Is there a way to simplify this? Any ideas?

Has anyone recreated this recipe with a modicum of success and can share an easier but similar tasting version?

Thanks very much in advance!

YIELD: 30 servings

Ingredients:

1 recipe for Demi Glace (see below)
1 recipe for Red Wine Sauce (see below)
1/2 cup red beet juice, fresh squeezed
1/4 pound butter
1/4 pound flour
2 TB kosher salt
1 tsp. fresh ground black pepper

Reduce the demiglace and the red wine sauce by a quarter. Add in the fresh beet juice and bring the sauce to a quick boil.

Add in the flour butter ("beurre Manie") and simmer for 5 minutes.

Adjust the seasoning with kosher salt and black pepper.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

RED WINE SAUCE

YIELD: 1 1/2 quarts

Ingredients:

3 bottles red wine, South African or your preference
10 garlic cloves
10 red peppercorns
10 black peppercorns
2 thyme sprigs
1 bay leaf
1 bottle port wine
1/4 cup pomegranate syrup

Place all the ingredients in a stainless steel pot and bring to a boil. Simmer for 2-3 hours and reduce by half.

Strain through a chinois and chill.

Keep refrigerated until ready to use.

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-

DEMI GLACE

YIELD: 1 1/2 quarts

Ingredients:

10 pounds veal bones, roasted
1 1/2 pounds Roma tomatoes, quartered
1 Spanish onion, large slice
1/2 pound celery stalks, cut 1-inch thick
10 garlic cloves
1/2 pound mushroom pieces, trim if you have to
1/4 pound tomato paste




Method:

In a 350º F oven, roast the veal bones until very well caramelized. Cut all the vegetables and roast them as well until nicely caramelized>

Spread the tomato paste over the bones and vegetables and place all of them in a large stainless steel pot. Fill the pot with water and bring to a boil.

Simmer for 4-5 hours, then strain first through a large-hole chinois, and then again through a small-hole chinois.

Reduce all by half. Reserve, chilled and covered.

 

[TheRustyScupper]

1) Alas, there is no shortcut.
2) We have majority interest in two restaurants.
3) In the past, our guys have tried a lot of shortcuts.
4) Trust me, cooking shortcuts SELDOM IF EVER work.

 

[Oh Kay!]

There's no way to short cut making demi glace. I believe some specialty shops sell demi glace though.

 

[LuluLovesDisney]

Thanks!

I think I might try just cutting the recipe in thirds - if I can source veal bones and pomegranate syrup. If not, I guess I will be making something else.

 

[1000th happy haunt]

Pomegranate Syrup = Grenadine

 

[Booyakasha]

Purchase the Demi Glace. There are some great retail sources for this which will probably do a better job than you if you have not made it before.
Whole Foods carries it and www.dartagnan.com should have it. That will save you a ton of time.

Also grenadine is NOT Pomegranite Molasses. Do not substitute this. You can find Pomegranite Molasses in speciality Indian grocery stores or some asian markets. It is also available on line if you google it. I always have a bottle around because it is great stuff. Stongly flavoured with great acidity.

You should also be able to find beet juice at Whole Foods.

This actually makes it a very simple recipe. The red wine sauce is very easy as it just a basic reduction, just takes time.

Don't skimp on the tenderloin get a nice piece of Choice or better meat.

Good luck sourcing your ingredients you should have no trouble.

B.

 

[LuluLovesDisney]

I am so surprised and happy to see all these informative posts. I really learned a lot today.

I will be going on a pilgrimage to Wegman's tomorrow for the demi glace. After a few phone calls, that seems to be the closest place to carry it. Without the hours of roasting and reducing and straining for the demi glace, it seems much more easily managed.

I will let you know how it all turns out (this is for Christmas dinner, btw)

Thanks, again!

 

[evenpar4me]

thre is indeed a short cut,you can buy through william sonoma veal demi glace,its almost as good as what takes me two days to make with bones,cook your tenderloin to desired doness,please don't cook well done,plz....remove,deglace pan with red wine about two cups left reduce about 15 min on med high,add other ingrediants and deniglce from wm sonoma..

 

[Booyakasha]

evenpar is right. Don't overcook the tenderloin I would take out at 120 and let it rest for at least 20 min. If you overcook it, it will be tasteless. Wegman's is a good place I spend some time in upstate NY and visited often. The Williams Sonoma demi glace is pretty good also.

B.

 

[hipchickie]

I was going to suggest buying the demi but I see that has been well handled already
I wouldn't be suprised if you called a hotel or restaurant in your area, that they would sell you some too. Something about buying it from williams sonoma grosses me out (no offense to whoever suggested that! personal food issue!)

 

[TheRustyScupper]

Just remember

1) Cooking is a recipe
. . . minor ingredients changes can be made, and the change compensated
. . . minor temperature and time adjustments can be made satisfactorily

2) Baking is a formula
. . . changing ingredients usually comes out badly
. . . changing temperatures and time usually comes out badly
. . . changing the order of procedural steps usually comes out badly

 

[pixie08]

thre is indeed a short cut,you can buy through william sonoma veal demi glace,its almost as good as what takes me two days to make with bones,cook your tenderloin to desired doness,please don't cook well done,plz....remove,deglace pan with red wine about two cups left reduce about 15 min on med high,add other ingrediants and deniglce from wm sonoma..

haha I was just going to recommend the Williams Sonoma Demi- Glace!

http://www.williams-sonoma.com/prod...ey=xsrd0m1|15|||0|||||||demi glace&cm_src=SCH

they also have it in store I believe.

 

[LuluLovesDisney]

Update:

veal demi glace purchased from Wegman's (along with other things like marcona almonds that I didn't need )

Waiting to purchase the tenderloin so it is as fresh as possible.

Thanks for all the advice. I am excited about this dish.