cups for remainder of recipe. I refrigerate overnight and then
ours.
For the Calvados demi-glace:
Combine the apples, stock
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.
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.
est before slicing.
Add demi-glace and tomato paste to the
eserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon
o use in the sauce.
Prepare the demi glace sauce by heating 1
Add the port wine and demi glace to the saucepan and place
Serve with Chasseur Sauce.
For the Chasseru Sauce - Melt butter in
eat.
For the mushroom sauce:
Place a saucepan over
he alcohol.
Add the demi-glace, any juices in the bowl
Heat butter in a skillet until foam subsides. Add onion; saute until softened but not browned.
Add the white wine and reduce by two-thirds.
Add the demi-glace or jus de veau. Bring to a boil, then reduce heat and simmer for 10 minutes.
If you want bragging rights, strain the sauce through a chinois to produce a very smooth sauce. Otherwise, transfer directly to a bain-marie to hold warm until ready to use.
Just before serving, stir in the sugar and mustard.
uices; chicken broth and veal demi-glace. Simmer 3-5 minutes. Whisk
Saute in butter, chicken, onion and mushrooms.
Cook until chicken is done.
Add 2 packages of demi-glace, milk and water. Stir and bring to a boil.
Turn down to simmer.
Boil noodles until done.
Drain.
Serve sauce over noodles.
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.
tock and cherries and the demi-glace, and cook until slightly thickened
5 minutes.
Stir in demi-glace and Quark; heat to simmering
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!
Melt butter in a heavy saucepan.
Add shallots and mushrooms, saute until butter is absorbed.
Add red wine and bring to a boil, then simmer until reduced, about 10-15 minutes.
Add brandy and flame.
Add veal demi-glace and bring to a light simmer.
Add parsley and tomatoes to finish.
Season with salt and pepper.
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.