Meat with demi glace sauce
Meat with demi glace sauce

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, meat with demi glace sauce. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Meat with demi glace sauce is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Meat with demi glace sauce is something which I’ve loved my whole life.

Demi-glace is a classic ingredient in professional kitchens and can be used as the base for sauces including Bordelaise, Poivrade and Chasseur. It can also be used to enrich gravies for meat or game, or simply add it to pan juices after cooking steak for an instant, well-flavoured sauce. Perfect roast beef with demi-glace sauce is a dinner party worthy dish. For when you really want to impress.

To begin with this recipe, we have to first prepare a few components. You can cook meat with demi glace sauce using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Meat with demi glace sauce:
  1. Get 1/2 steaks
  2. Make ready 1 Chopped onion
  3. Take 2 tbsp mashed garlic
  4. Make ready 1 tsp Salt+pepper
  5. Get 1 tsp Thyme
  6. Get 1 tbsp Beef spice
  7. Take Cup water
  8. Prepare 200 ml Cooking cream

Purists might raise their eyebrows at using store-bought beef stock. But the reality is that if something is too hard to make. But cooking down the natural gelatin to create that characteristic sticky, viscous texture also zaps a lot of the flavor. Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.

Instructions to make Meat with demi glace sauce:
  1. Add pepper and salt to beef and in big pot add beef to take shock
  2. Next step after half and hour add spice, thyme, onion and garlic finally add water and stay 20 minutes to cook.
  3. Remove beef and add cooking cream to brown sauce and stay 5 minutes to become heavy.
  4. Finally you can add beef to sauce or add sauce to beef and Served in the dish
  5. Hope you enjoy it

But cooking down the natural gelatin to create that characteristic sticky, viscous texture also zaps a lot of the flavor. Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened. Taste and season with salt and black pepper as needed. Slice the meat on the diagonal and serve with the wine sauce. Demi-glace, along with brandy, port or red wine, make an excellent pan sauce to serve with beef and bison steaks, lamb chops and ostrich filets.

So that’s going to wrap this up with this exceptional food meat with demi glace sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!