Recipe

Striploin Steak with Demi Glace Sauce

  1. Thomas Farms Striploin Steak Cut 3cm
  2. Onion
  3. Shallot
  4. Shimeji Mushroom

Demi Glace Sauce

For the Sachet d'Épices:

  1. 1 Bay Leaf
  2. 1 Tsp Dried Thyme
  3. 6 to 8 Parsley Stems (fresh)
  4. 8 to 10 Peppercorns (whole)

For the Sauce:

  1. 1 ounce clarified butter (2 tablespoons)
  2. 1/2 cup onions (chopped)
  3. 1/4 cup celery (chopped)
  4. 1/4 cup carrots (chopped)
  5. 1/4 cup all-purpose flour
  6. 5 cups beef stock

  • Season Beef with Salt.
  • Preheat Cast Iron.
  • Put the Beef & Flip Every 2 Minutes for 6 Minutes Long.
  • Put Garlic & Rosemarry While Flip the Beef.
  • Set Aside the Beef & Rest for 5 Minutes.
  • Pan Fry Onion, Shallot & Mushroom Into Slightly Burnt.

Demi Glace Sauce

  • Place the bay leaf, thyme, parsley stems, and peppercorns onto a square of cheesecloth. Tie it up into a bundle with cooking twine.
  • Heat the butter in a heavy-bottomed pot over medium heat and add the chopped onions, celery, and carrots. Sauté them for a couple of minutes, until the onion is partially translucent.
  • Sprinkle in the flour and stir to form a paste. Cook for about 3 minutes, stirring frequently until the flour is lightly browned, but by no means burned.
  • Whisk in 3 cups of the beef stock.
  • Bring to a boil over medium-high heat. Then lower heat to a simmer, add the sachet, and reduce for about 20 minutes or until the total volume has reduced by about one-third.
  • Remove pan from heat and retrieve the sachet (and set it aside). Carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
  • Return the sauce to the pan, stir in the remaining 2 cups of stock, and return the sachet to the pot.
  • Bring the pot back to a boil and then lower the heat to a simmer. Simmer for about 50 minutes or until the sauce has reduced by half.
  • Discard the sachet. Strain the sauce through a fresh piece of cheesecloth.

How to Serve

  • Cut the Beef Into long Cut.
  • Put the Demi Glace as Steak Base.
  • Garnish with Burnt onio, sahllot & Mushroom
  • Put the Beef over the Demi Glace.
  • Put Salt & Pepper on Aside.