Pan-Seared Steaks with Herb Sauce
7 comments
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?
has video
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 ...
