Shake the beef stew meat in a brown
Season steaks with salt and pepper.
In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
When shallots are tender, deglaze with red wine.
Reduce by two-thirds.
Whisk together the reduction and demi-glace until smooth.
Whisk in the cream and beef base.
Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.
owl, mix together beef broth, flour, tomato paste and demi glace; set aside
eserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon
ours.
For the Calvados demi-glace:
Combine the apples, stock
It has reduced to demi-glace if it thoroughly coats the
ith 1/2 of the Demi-glace mix.
Place roast uncovered
Heat oil in large Dutch oven.
Saute onions and garlic.
Add veggies and cook for about 10 minutes.
Add broth, water and barley.
Cover the pot and bring to a boil.
Add Worcestershire, spices and beef.
Stir in demi-glace.
Lower heat and simmer for 30- 45 minutes or until veggies and barley are tender.
o 250\u00b0F.
Rub beef with Montreal steak spice.
o 325\u00b0F.
Season beef with satl and peper.
ogether. Arrange chicken wings and beef shanks on the vegetables.
osemary, thyme, bay leaves, and demi-glace; stir well. Mix in the
epper.
Cook quickly until beef is rare.
Add cognac
randy and flame. Add veal demi glace and bring to a light
Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.
in a small sautee pan add onions, peppercorns and butter. Sautee until somewhat soft.
Add 1/2 cup of brandy and reduce until its almost gone. It will catch fire!
Add the rest of the brandy, demi-glace, cream, and reduce until thick enough to pour over steak, salt to taste.
best with filet!
Pat chops dry with paper towels and season with salt and pepper.
Heat oil in large skillet over medium-high heat until just smoking.
Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.
In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.
Sprinkle flour over mushrooms and stir to coat.
Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes.
Add the port wine and demi glace to the saucepan and place
sweat raspberries in butter on low heat
add Demi-Glace and let simmer for 20 Min.
Season with Salt and Pepper.
Evenly season steaks on all sides with Spike/Aromat.
Heat oil in large frying pan.
Add Steaks and fry until done (I recommend medium-rare).
Remove steaks from pan and place on a plate (do not empty pan).
Add wine and cook until most alcohol has boiled off.
Add Demi-Glace and stir until it has all dissolved.
Add Butter and stir until completely melted.
Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
Cook sauce about 1 minute more, and pour over steaks.
Serve immediately.