Pears Bordelaise Recipes

Steps:

• Put wine and sugar in a pan and bring to a boil. When sugar has melted and syrup is well blended, add pears and poach them gently, spooning the liquid over them. Turn pears to cook evenly. When fruit is tender and well colored, remove to a bowl to cool. Add jelly to syrup and cook and blend for several minutes. Pour syrup over pears. Let them stand and become thoroughly chilled in the liquid before serving.

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

Steps:

• Pan broil tenderloins in butter until a little underdone. Keep warm.
• In same pan, saute shallots.
• Add wine, bay leaf, and thyme; simmer until reduced to about 1/4 cup.
• Remove bay leaf.
• Strain Juice through sieve, rubbing shallots through; reserve.
• Saute mushrooms in 2 tablespoons butter.
• Stir in flour until smooth.
• Add broth; cook and stir until boiling and thickened.
• Add salt and pepper to taste; add wine mixture.
• If too thick, thin with water; if too thin, cook longer.
• Serve sauce over beef.

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.