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Brown Sauce / Wild Mushroom Sauce (for Beef Tenderloin Filet)
Brown sauce is one of the most important leading sauces. It is used in the preparation of gravies, small sauces, stews and soups. It is generally prepared in large quantities and kept on hand in the commercial kitchen. Brown sauce is used to supplement natural gravy drippings when preparing gravies. It is also used if additional gravy is needed when preparing beef stew.
Yield: 3 gallons
Quantity Ingredient

2 gal.
1 lb. 8 oz.
1 lb.
1 lb.
1 lb.
1 lb.
2
2 tsp.
1 cup

 Brown stock
Onion, cut rough
Celery, cut rough
Carrots, cut rough
Butter
Flour
Bay leaves
Thyme
Tomato Puree
Salt & pepper to taste
Preparation & Procedure
  1. Cut the vegetables rough, using a French knife.
  2. Prepare the brown stock.
  3. Have all equipment and ingredients handy.
  4. Place the butter in the saucepot and heat. Add the rough garnish (onions, celery and carrots) and sauté lightly.
  5. Add the flour, making a roux, and cook for 8 minutes.
  6. Add the hot brown stock, tomato puree and seasoning.
  7. Bring to a boil, stir with a wooden paddle until thickened and smooth.
  8. Continue to simmer for 1-2 hours, stirring frequently.
  9. Strain through china cap into a stainless steel container.

For Wild Mushroom sauce, add 1 cup each of sliced sautéed portabella, button and oyster mushrooms, and burgundy wine.
Precautions & Safety Measures
While simmering sauce, be careful that it does not scorch.
When sautéing the garnish do not let it brown.
Exercise caution when cutting the rough vegetable garnish.
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Related recipes:
Beef Tenderloin Fillet
Related Recipes:
Beef Tenderloin Fillet