This demi glace sauce is a classical French sauce made from roasted bones, vegetables, herbs and some tomato sauce which is carmelized while roasting the bones. Then a long time simmering in a stock pot, then strained and reduced. There are some excellent reduced demi glace sauces our there that save hours of labor, space in the kitchen and are excellent. Demi glace with red wine and shallots is a French Bistro classic. Updated to work for the grill, this is a wonderful plate.
4 tablespoons unsalted butter, cold
1 ¼ cups demi-glace prepared
3 tablespoons shallots diced ¼ inch
1 cup dry red wine
2 teaspoons tarragon dry
1 teaspoon salt
1 teaspoon Dijon mustard
Melt two tablespoons of the butter in a sauté pan. Add the shallots, and sauté over low heat until they are soft and clear. Add the tarragon, and red wine. Increase heat to medium and reduce the wine 75%, it will begin to be syrupy. Add the prepared demi-glace and simmer. Whisk in the Dijon mustard and salt.
Reduce the sauce to what the French call “nape” which is when you place the back of a spoon in the sauce then draw your finger the sauce does not run and cover it quickly, then the sauce is properly reduced.
Turn off the heat, adjust the salt and whip in quickly the remaining butter. This is done one piece at a time to fully incorporate the butter into the sauce. This is the French process of “monte au buerre” and this add a nice shine to the sauce and adds a nice feel.
Spoon you sauce over your steak or other meats and Bon Appetit!
Red wine and shallot reduction in the foreground, Demi-Glace sauce in the back!