Pan-Seared Steaks with Port Wine Sauce
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?
WHY THIS RECIPE WORKS
Our Pan-Seared Steaks with Port Wine Sauce recipe’s Easy Demi-Glace uses mushrooms, ground beef, and tomato paste for meatiness, and powdered gelatin for glossiness. A dash of balsamic vinegar brightens up the dish.