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Striploin Steak with Demi Glace Sauce
Thomas Farms Striploin Steak Cut 3cm
Demi Glace Sauce
For the Sachet d'Épices:
1 Bay Leaf
1 Tsp Dried Thyme
6 to 8 Parsley Stems (fresh)
8 to 10 Peppercorns (whole)
For the Sauce:
1 ounce clarified butter (2 tablespoons)
1/2 cup onions (chopped)
1/4 cup celery (chopped)
1/4 cup carrots (chopped)
1/4 cup all-purpose flour
5 cups beef stock
Cooking Instruction :
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.