Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, meat with demi glace sauce. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Meat with demi glace sauce is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Meat with demi glace sauce is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook meat with demi glace sauce using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Meat with demi glace sauce:
- Prepare 1⁄2 steaks
- Take 1 Chopped onion
- Take 2 tbsp mashed garlic
- Get 1 tsp Salt+pepper
- Get 1 tsp Thyme
- Get 1 tbsp Beef spice
- Prepare Cup water
- Take 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.
Steps to make Meat with demi glace sauce:
- Add pepper and salt to beef and in big pot add beef to take shock
- Next step after half and hour add spice, thyme, onion and garlic finally add water and stay 20 minutes to cook.
- Remove beef and add cooking cream to brown sauce and stay 5 minutes to become heavy.
- Finally you can add beef to sauce or add sauce to beef and Served in the dish
- 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 is going to wrap it up with this special food meat with demi glace sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
