Beef or veal bones:; fresh from any butcher shop.
Roast the bones in oven with fresh vegetables @ 350 for 2 hours
Remove and place in stock pot
Add 2 cups of water and one cup of red demi sec wine
Stir over medium heat until glaze thickens into a paste
1/2 teaspoon lemon juice
1 tsp. olive oil
1/2 tsp Worcester sauce
1/2 tsp. fresh thyme
Salt & pepper to taste
Combine ingredients to create marinade and marinate the Beef Tenderloin for 30 minutes
Seer the meat on your grill and bake @ 350 to your desired doneness. Med rare is perfect for this type of beef.
Melt 1 tablespoon butter
Add fresh garlic to taste
Add 1/2 cup fresh mushroom
Cook until almost dry
Add 1/2 cup red demi sec and cook until wine is evaporated
Add 1 cup of demi glaze
Cook until it reduces to 1/2 cup
Pour over your Beef tenderloin
Serve with yukon gold potato croquets and fresh grilled Asparagus.
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