From America's Test Kitchen Season 12: Bistro-Style Steak and Potatoes
We love the ultra-rich flavor and glossy consistency that a classic French demi-glace (a savory, full-bodied reduction traditionally made from veal bones and stock) adds to a sauce, but making it is a time-consuming process usually left to the expertise of professional cooks. We wanted to find a shortcut for making demi-glace at home, so that we could use it as the base of a sauce for crusty, pan-seared steaks. Chopping up vegetables (to increase their surface area, thus providing more opportunity for flavorful browning) as well as adding mushrooms, tomato paste, and seasonings to red wine and beef broth was a good start, but it wasn’t enough. To replicate the meaty flavor and unctuous gelatin given up by roasted bones, we sautéed ground beef with the tomato paste and stirred powdered gelatin into the final reduction.
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?Watch the Video
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.