Our Demi-Glace is crafted in-house using beef bones, slowly simmered in a 40-gallon kettle to produce two 15-gallon batches of rich beef stock. The stock is then combined and carefully reduced from 30 gallons down to approximately eight gallons, finished with four bottles of red wine for exceptional depth of flavor.
Take one or two onions and an 8 ounce pack of fresh mushrooms and cook them in a little grapeseed oil or avocado oil on a stovetop skillet.
2
Reduce the onions and mushrooms down for about 30 minutes on low to medium heat.
3
After they are reduced, dump one Demi-Glace into the pot or skillet and cook for 20 minute until you reach desired thickness.
4
Serve in a small ramekin on the plate with mushrooms, onions, and some of the sauce in each cup. Take a little onion, a little mushroom and a bite of steak and dip it in the demi. Enjoy!
Ingredients
1cupDemi-Glaze
12Onions
16ozBeef Stock
8ozMushrooms
Directions
1
Take one or two onions and an 8 ounce pack of fresh mushrooms and cook them in a little grapeseed oil or avocado oil on a stovetop skillet.
2
Reduce the onions and mushrooms down for about 30 minutes on low to medium heat.
3
After they are reduced, dump one Demi-Glace into the pot or skillet and cook for 20 minute until you reach desired thickness.
4
Serve in a small ramekin on the plate with mushrooms, onions, and some of the sauce in each cup. Take a little onion, a little mushroom and a bite of steak and dip it in the demi. Enjoy!
