Preparation:
Sprinkle tender with salt and pepper to taste. Heat a large
stockpot
over high heat until hot and in it sear tender on all sides. Add
stock and lower heat to a simmer. Simmer for 1 1/2 hours, or until
tender. Remove from stock and let cool. Bring stock to a boil and
skim foam off top. Strain stock and reserve.
In a saucepan melt butter over moderately low heat. Add flour and
stir to make a roux. Cook, stirring frequently, until lightly
browned. Add reserved stock and whisk to remove lumps. Add thyme,
Worcestershire sauce, and sugar and simmer, stirring, until
thickened. Season to taste with salt and pepper and strain. Cut
tender into 3/4-inch slices and serve with sauce. |
