This sauce is served with Oak-Grilled Filet Mignon and Macaroni & Cheese. For the Macaroni & Cheese recipe, click here.

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.