Meat with demi glace sauce
Meat with demi glace sauce

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, meat with demi glace sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Meat with demi glace sauce is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Meat with demi glace sauce is something which I’ve loved my entire 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 get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
  1. Take 1/2 steaks
  2. Take 1 Chopped onion
  3. Get 2 tbsp mashed garlic
  4. Prepare 1 tsp Salt+pepper
  5. Make ready 1 tsp Thyme
  6. Take 1 tbsp Beef spice
  7. Get 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 for this exceptional food meat with demi glace sauce recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!