The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
If you love garlic and you love steak, these Garlic Steak Bites will blow your mind!
These tender, garlicky beef cubes are super addicting and the ultimate crowd pleaser! If you love garlic and you love steak, these Garlic Steak Bites will blow your mind. Every single cube is the perfect bite; this dish is perfect for garlic lovers like me! One of my favorite summer recipes is healthy and packed with protein and paired with a side of rice, Japanese Ginger salad, and Asian Honey Garlic Potato for the perfect meal.
RECIPE:
Grilled Flank Steak with Herb Sauce
Recipe:
Flank steak marinated in garlic, green onions, rosemary, white balsamic, extra virgin olive oil, salt, and pepper.
Grilled hot and fast. Rested. Then finished with a bright herbaceous sauce of basil, flat leaf parsley, green onions, garlic, crushed hot chili pepper paste, salt, white vinegar, balsamic vinegar, and extra virgin olive oil.
A wonderfully balanced dish. Flavours that are sure to awaken your taste buds and whet your appetite.
This Grilled Flank Steak with Herb Sauce was cooked on my 36″ @Hestan freestanding Grill and was marinated in my new @hestanculinary9869 OvenBond Tri-ply Quarter Sheet Pan. Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.
Wine Marinated Flank Steak with Bacon Mushroom Sauce
From Ribs to Lamb, and so much more. The Pit Barrel Cooker is the way to go when smoking some meat. Try this recipe, Wine Marinated Flank Steak with Bacon Mushroom Sauce, at
Get your Pit Barrel Cooker, and other great accessories at
Pan Sauce for Steak | Red Wine Reduction Sauce Recipe
A velvety red wine pan sauce adds luxurious flavor to these incredibly tender, pan-roasted steaks. An aromatic French rub composed of thyme, tarragon and chives adds incredible flavor and beautiful aromatics. Heat your skillet and prepare the ingredients for this elegant and satisfying meal.
Get the recipe:
Ingredients for Pan Roasted Filet with Red Wine Reduction Sauce:
2 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
1 tablespoon dry thyme
1/2 tablespoon crushed dry tarragon
1/2 tablespoon crushed dry chives
1/2 tablespoon cracked black pepper
1/2 teaspoon salt
1 teaspoon olive oil
1 tablespoon diced onion
1 teaspoon chopped garlic
1/4 cup red wine
3/4 cup unsalted beef stock
1 teaspoon Dijon mustard
1 tablespoon butter
1 tablespoon chopped parsley
Salt and pepper to taste
~~ If it's not CERTIFIED, it's not the best. ~~
#pansauce #beef #CertifiedAngusBeef
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Red Wine Marinated Flank Steak (Keto Steak Marinade Recipe)
This keto steak recipe is your new go to for grilling season! It’s quick, easy and takes the steak to a whole other level! The marinade gives the beef a deeper flavor and makes it easier to get the perfect, caramelized crust! Here’s how to make it!
For the marinade, mix together ½ cup of dry red wine (like pinot noir) with 3 cloves of minced garlic, 2 sprigs of finely chopped rosemary, 1 tablespoon of balsamic vinegar and 1 teaspoon of black pepper.
Lay a ~1.75lb flank steak into the marinade, cover and refrigerate for at least 2 hours (overnight is better) and flip halfway through.
About one hour from when you’re ready to cook the steak, discard the marinade (or use it to make a red wine sauce), pat it dry and season generously with salt. Then elevate on a cooling rack (optional) and return it to the fridge to give the surface of the steak a chance to dry out (this will improve the final crust).
To cook the steak, preheat a large, thick-bottomed pan (I like cast iron) over medium heat (or use a grill if you have one). Add and melt 3 tablespoons of ghee (or cooking oil of your choice) then begin searing the steak. Flip every couple of minutes for 10-12 minutes (promotes browning and even cooking) or until the internal temperature of the thickest part of the steak reaches ~110°F.
Once cooked, rest for at least 10 minutes before slicing. Slice thinly against the grain (this makes it more tender) and enjoy!
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