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.
ith 1/2 of the Demi-glace mix.
Place roast uncovered
Salt chops and let stand 10 minutes.
Melt the butter in a large saucepan.
When foaming, put chops in.
Saute chops 3 minutes on each side over a high fire.
Add the onions and cook 5 minutes on lower fire.
Drain the grease and the Madeira, demi-glace, mustard and gherkins.
Simmer 30 minutes or until tender.
Place chops on a serving platter.
Keep warm.
Add sugar and pepper to sauce and cook 5 minutes.
Pour the sauce over the chops and serve very hot.
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.
ed wine; add chicken broth, Demi Glace and finally tomato paste.
eserved coffee spice rub, water, demi-glace, Dijon mustard, and 1 teaspoon
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.
1 1/2 cups] demi-glace.
Demi-Glace [reduction sauce]:.
In a
nions are sauteed add marsala, demi glace, and cream, and another pinch
orcestershire sauce, water and beef demi glace and whisk until mixed, making
il.
add balsamic vinegar, demi glace, cream, prosciutto, and a pinch
hill in the refrigerator until demi-glace is cold and set, 8
It has reduced to demi-glace if it thoroughly coats the
efrigerate overnight.
STEP 3: DEMI-GLACE.
Remove any fat that
hamburger patty.
Mushroom Demi-Glace: Place mushroom stems and gills
he sauce.
Stir together demi-glace (see Cook's Note), mustard