Sauce for Grenadin of Beef Supreme

Ingredients

• 1 quart veal demi glaze, strong
• 1 each shallot, sliced
• 1/2 each carrot, peeled and cut into half-inch dice
• 2 sprigs thyme, fresh
• 1 tablespoon Balsamic
• 1 1/2 cups Madeira
• 1 teaspoon olive oil

Preparation

1. In a thick bottomed saucepan heat the olive oil and add the shallot and carrot and cool until light golden brown; add the vinegar and reduce by 3/4ths

2. Add the veal demi and thyme and again boil to reduce the volume by 1/3rd

3. Gradually add the Madeira to the sauce to bring back to a light coating consistency; adjust the seasoning and strain. Keep hot for service.

4. Garnish with (4) fluted white button mushrooms tightly sautéed in butter.