Sauce Base for Steak Diane—Demi-glace

Name: Sauce Base for Steak Diane—Demi-glace
Yield: Serves 4 to 6 (Makes 1 1/4 cups)
Cuisine: American
Ingredients: 2 tablespoons, vegetable oil; 4 teaspoons, tomato paste; 2 , small onions, chopped medium (about 1 1/3 cups); 1 , medium carrot, chopped medium (about 1/2 cup); 4 medium cloves, garlic, peeled; 1/4 cup, water; 4 teaspoons, unbleached all-purpose flour; 1 1/2 cups, dry red wine; 3 1/2 cups, low-sodium beef broth; 1 3/4 cups, low-sodium chicken broth; 2 teaspoons, black peppercorns; 8 sprigs, fresh thyme; 2 , bay leaves

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Appears in Cook's Illustrated May/June 2004

American

Beef

Sauces

SERVES4 to 6 (Makes 1 1/4 cups)

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted a streamlined Steak Diane recipe with the best cut of steak, a foolproof method for cooking it, a quicker stock, and a leaner sauce. We chose flavorful strip steaks and pounded them to a ½-inch thickness for even browning; made a ...

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