Sauce Base for Steak Diane—Demi-glace
Appears in Cook's Illustrated May/June 2004, America's Test Kitchen TV
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 ...