Demi glace

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So my BFF Kris (she is becoming totally famous, and she loves it) signed up me and her for a cooking class at Thanksgiving Point for my birthday. Turns out, those suckers canceled the stinkin' class. Jerks. So instead she got me this stuff from Williams and Sonoma that she swears by that makes all sauces and gravys AMAZING! So of course, I was excited to try it. All I can say is Oh LA LA!

So its just a paste for a quick way to get a demi-glace but it also can be used to make your beef gravy taste even more tasty. So I first tried it with tenderloin steak. I used my cast iron skillet. It seems like if you use a non stick pan it is hard to get a nice brown on the meat. Of course I cooked the steaks medium rare, I don't want to dishonor the cow for sacrificing his life for me, the least I could do is cook it right. Once the steaks were done, I let them rest and quickly sauteed a small handful of chopped shallots. Once they were soft and poured in a little brandy to deglaze the pan (you could use water, I need to do a post about cooking with alcohol . . . remind me) and a tablespoon of the demi-glace. Once it cooked a little, it was ready. I sliced the steak and topped it with the sauce. It was delish! Get a friend like Kris and she will buy you some.