Appears in Cook's Illustrated March/April 2011
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?
Our Pan-Seared Steaks with Brandy and Green-Peppercorn Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. Green peppercorns give our sauce a spicy bite, and a das...