Pan-Seared Steaks with Herb Sauce

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Appears in Cook's Illustrated March/April 2011, America's Test Kitchen TV

Could we bring the ultra-rich flavor and glossy consistency of a classic French demi-glace to steak sauce without spending all day roasting bones and reducing stock?

SERVES 4

TIME 35 minutes

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WHY THIS RECIPE WORKS

Our Pan-Seared Steaks with Herb Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A combination of chives, parsley, and tarragon gives our herb sauce grassiness ...

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