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Ribeye Steaks with Green Peppercorn Brandy Sauce
Comments
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that looks really good did you make the sauce yourself ?Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Looks fantastic. Nice cook.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Need new keyboard from all the drool that fell out of my mouth.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Yes, the sauce is really good, but one of the ingredients is Beef Demi Glace. The only place I could find it was Williams Sonoma for $29.95 a bottle. The recipe called for 1/2 cup, which was half the bottle .... or $15 worth. I don't think I'll make it again for that price. If you want to, I'll be glad to post the recipe.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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@Village Idiot that be great Thanks!!!!Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Sounds and looks delicious. You'll be a hop, skip and a jump from France.
Amazon has 2 cup tubs of demi-glace for $22.65 with pretty good reviews. http://www.amazon.com/More-Than-Gourmet-Demi-glace-16-Ounce/dp/B0010OQQ2Q/ref=sr_1_1?s=grocery&ie=UTF8&qid=1347319239&sr=1-1&keywords=demiglace
______________________________________________I love lamp.. -
bigphil said:@Village Idiot that be great Thanks!!!!2 T butter4 garlic cloves, minced1 shallot, minced2 T unsalted butter3/4 cup brandy1/2 cup beef or veal demi glace1/4 to 1/2 cup heavy cream1 1/2 t green peppercorns in brine, drained2 T unsalted butterKosher salt to tasteSaute the garlic and shallot in 2 tablespoons butter in a skillet. Add the brandy and bring to a boil. Reduce the heat and simmer until the mixture is reduced by three fourths. Stir in the accumulated steak juices, demi-glace and cream.Simmer until the mixture is reduced by one third. Stir in the peppercorns. Whisk in 2 tablespoons butter and season with salt to taste and pepper. Simmer just until heated through.(Note) You may not need to add any salt. My wife, who is salt sensitive, thought it was too salty with my additions.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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nolaegghead said:Amazon has 2 cup tubs of demi-glace for $22.65 with pretty good reviews.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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If you can't be impulsive, life just ain't as fun.
______________________________________________I love lamp.. -
@Village Idiot Thank youLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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I had a feeling this thread was your doing based on the title. Looks good my friend.Be careful, man! I've got a beverage here.
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Village Idiot said:Yes, the sauce is really good, but one of the ingredients is Beef Demi Glace. The only place I could find it was Williams Sonoma for $29.95 a bottle. The recipe called for 1/2 cup, which was half the bottle .... or $15 worth. I don't think I'll make it again for that price. If you want to, I'll be glad to post the recipe.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Village Idiot said:also home cooked spinach soufflé and Jalapeno Cheddar Gratin Potatoes.Since we're leaving for Italy tomorrow, I didn't want to have withdrawals of the two things Texans must have.We ate Tex Mex last night at our fav restaurant, and had steaks tonight.Now, bring on the pasta !!!!!-----------I feel a whole lot more like I do now than I did when I got here.
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Yum!!! and have a great trip!!Large, small and mini now Egging in Rowlett Tx
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Demi-glace is a bear to make but well worth the effort. It is essentially one part Jus de Veau lis (veal stock) and one part Sauce (jus de vieux lis) with a Espagnole sauce reduced to a "coat a spoon" consistency. Just get veal bones.
Steve
Caledon, ON
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Sorry
Demi-glace is a bear to make but well worth the effort. It is essentially one part Jus de Veau lis (veal stock) and one part Sauce with a Espagnole sauce reduced to a "coat a spoon" consistency. Just get veal bones.
Steve
Caledon, ON
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On your return, I hope you learn how to wash the dishes to wash the dishes or sit on a stump or eat a tangerine. These are good things to know. I'm sure you will learn.Be careful, man! I've got a beverage here.
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Village Idiot said:Yes, the sauce is really good, but one of the ingredients is Beef Demi Glace. The only place I could find it was Williams Sonoma for $29.95 a bottle. The recipe called for 1/2 cup, which was half the bottle .... or $15 worth. I don't think I'll make it again for that price. If you want to, I'll be glad to post the recipe.
1/4 cup Madeira Wine
1/2 cup beef stock
2 Tablespoons Beef Demi Glace (William Sonoma for $29)
1 Tablespoon butter
To the hot skillet, add ¼ cup Madeira and deglaze the skillet. Scrape up all the bits stuck to the bottom. Next add beef stock and Demi Glace to the skillet and whisk. Let the sauce simmer and reduce by half, about 3-5 minutes until thick. Once the sauce has reduced take the skillet off the heat and add a tablespoon of butter. This will give your sauce a little more texture and gloss. Fantastic sauce for the steak.
Have a great time in Italy. Looking forward to your posts when you return.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Another outstanding cook by VI!! =D>
Have fun in Italy and take lots of pics.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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