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Demi-Glace Gold from Williams Sonoma

Last night I made steaks with a wild mushroom sauce that my wife proclaimed "The best steak and sauce ever!!".  Her's was a filet. Mine was a New York Strip, both with just salt and pepper.  The sauce was made up of 2 tblsp butter,  2 tblsp minced shallots, 4 oz each baby portabellas, shitake, and white mushrooms sliced, 1 cup pinot noir wine, 1.5 oz Demi-Glace Gold from W/S, and 1/4 cup heavy cream.  Melt butter in a sauce pan over medium heat, add shallots and saute until translucent, add mushrooms and cook until tender (5-10 minutes), remove mushrooms with a slotted spoon, add wine to sauce pan and boil until reduced by half, add the Demi-Glace Gold and whisk until dissolved, return mushrooms to the pan, add the heavy cream.  Then just simmer another 5 minutes.  This is an amazing sauce for any steak.

Two XL BGEs - So Happy!!!!

Rudderville, TN

Comments

  • EggcelsiorEggcelsior Posts: 8,675
    I love the Demi-Glace from W-S. I do a similar sauce when pan-searing chicken with sherry and thyme. I will need to try yours the next time I do steak. Thanks for posting.
  • MickeyMickey Posts: 14,101
    I have used it and love it.... Will try your way.
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Williams Sonoma does have some great sauces, they are pricy but many of them are well worth it.  I will definitely give the wild mushroom sauce a shot.  I highly recommend their Osso Buco Braising Base in my opinion it is their best.  

    (I am in no way affiliated with Williams Sonoma although they do receive a lot of my money)
  • EggcelsiorEggcelsior Posts: 8,675
    Their braising sauces are awesome too. I like the 30-minute sauces like the Red Colorado sauce for quick-braising chicken breast or pork chops.I need to try it on the egg.
  • dlk7dlk7 Posts: 975
    dockahn said:
    Williams Sonoma does have some great sauces, they are pricy but many of them are well worth it.  I will definitely give the wild mushroom sauce a shot.  I highly recommend their Osso Buco Braising Base in my opinion it is their best.  

    (I am in no way affiliated with Williams Sonoma although they do receive a lot of my money)
    Do you have a favorite recipe that uses the Osso Buco Braising Base that you would like to share?

    Two XL BGEs - So Happy!!!!

    Rudderville, TN

  • HDumptyEsqHDumptyEsq Posts: 1,095
    Anthony Bourdain has a recipe for beef stock and demi glaze in his "Les Halles" cookbook. The production is a two-day affair with SLOW reduction. Not a lot of work - just patience needed. The reward is a fabulous demi that you can freeze in ice trays then put in baggies for use at any time. Just throw one or two in any beef-related sauce. The book is a hilarious read anyway.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • I just followed the instructions on the bottle. First you have to get good looking thick veal shanks.  I usually call my butcher ahead to make sure they have thick ones in stock.  Sear/brown the veal shanks(I like to do this in bacon fat).  Place in a dutch oven with the sauce and cook low and slow (150-175 for 6-8 hrs).  The end result will be fork tender and delicious.  I do not add anything other than the meat and sauce.  Which i serve over egg noodles.
  • Little StevenLittle Steven Posts: 26,167
    edited January 2013
    Anthony Bourdain has a recipe for beef stock and demi glaze in his "Les Halles" cookbook. The production is a two-day affair with SLOW reduction. Not a lot of work - just patience needed. The reward is a fabulous demi that you can freeze in ice trays then put in baggies for use at any time. Just throw one or two in any beef-related sauce. The book is a hilarious read anyway.
    Demi glace is just a reduction of reduced jus de veau lié  and sauce Espagnole. I crack myself up =))

    Steve 

    Caledon, ON

     

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