Bistro Steak With Demi-Glace
Bistro Steak With Demi-Glace
Store bought demiglace, which is a concentrated stock is the base for this rich, smooth sauce. Serve it with some seasonal vegetables or a sweet potato mash.
Servings
2
Ingredients
- 2 pound new york strip
- 2 ounce butter plus 2 ounces for sauce
- 2 shallots, minced
- 1 1/2 tablespoon
- 1 1/2 tablespoon
- 2 tablespoon
- 1 1/2 tablespoon
- lemon juice
- parsley for garnish
- salt and pepper
Directions
- Liberally salt and pepper the room temperature steaks. I like to let them sit for at least an hour with the salt on, in order to draw out the poisture for a nice sear.
- In a cast iron pan, sear the steak in the butter over high heat until medium rare (130 degrees internally) or 3-4 minutes per side. Set aside.
- In the same pan, saute the shallots in the pan used for cooking the steaks, stir in the mustard, Worcestershire and demiglace. Add Madeira, lemon and parsley.
- Remove from heat. Add butter. Season with salt and pepper, and pour over steaks.