Mushroom, Red Wine Demi Glaze
Wonderfully rich and complex sauce for steaks
- 2 Litres of fresh beef stock
- 2 shallots
- 1/4c of fresh herbs: oregano, thyme, rosemary
- 8 shiitake mushrooms
- 1 package enoki mushrooms
- 1/4c red wine
- 2 tbsp butter
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
Dice shallots and put into sauce pan on medium high heat
Add beef stock and let reduce by a minimum of 1/2 total volume
Add 1/2 red wine and let continue reduce
Saute mushrooms in butter, garlic. Add red wine to deglaze and steam, cover. Cook until all liquid has evaporated
Finely chop the herbs and add to the reduced stock with the mushrooms.
Lastly, add a dollop of butter to the demi and stir.
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