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.
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.
It has reduced to demi-glace if it thoroughly coats the
cups for remainder of recipe. I refrigerate overnight and then
hill in the refrigerator until demi-glace is cold and set, 8
1 1/2 cups] demi-glace.
Demi-Glace [reduction sauce]:.
In a
ith 1/2 of the Demi-glace mix.
Place roast uncovered
hamburger patty.
Mushroom Demi-Glace: Place mushroom stems and gills
he sauce.
Stir together demi-glace (see Cook's Note), mustard
est before slicing.
Add demi-glace and tomato paste to the
he remaining ingredients except the demi-glace or concentrated chicken broth and
up of water and the demi-glace. Bring to a boil, stirring
ieces. Reserve.
Add veal demi-glace to saute pan along with
he sauce.
Prepare the demi glace sauce by heating 1 tablespoon
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot.
Season nutria with salt, pepper and garlic, and place nutria over vegetables.
Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours).
Garnish with vegetables and demi-glace.