Pan-Seared Steaks with Herb Sauce

Pan-Seared Steaks with Herb Sauce was pinched from <a href="http://www.americastestkitchen.com/recipes/detail.php?docid=41432&social=true&network=fb&extcode=N00ASF100" target="_blank">www.americastestkitchen.com.</a>

"We love the ultra-rich flavor and glossy consistency that a classic French demi-glace (a savory, full-bodied reduction traditionally made from veal bones and stock) adds to a sauce, but making it is a time-consuming process usually left to the expertise of professional cooks. We wanted to find a shortcut for making demi-glace at home, so that we could use it as the base of a sauce for crusty, pan-seared steaks. Chopping up vegetables (to increase their surface area, thus providing more opportunity for flavorful browning) as well as adding mushrooms, tomato paste, and seasonings to red wine and beef broth was a good start, but it wasn’t enough. To replicate the meaty flavor and unctuous gelatin given up by roasted bones, we sautéed ground beef with the tomato paste and stirred powdered gelatin into the final reduction...."

INGREDIENTS
2 boneless strip steaks
Kosher salt
1tablespoon vegetable oil
1small shallot
1/2cup white wine
1/4cup Sauce Base
1/4teaspoon white wine vinegar
1 1/2teaspoons minced fresh chives
1 1/2teaspoons minced fresh parsley
1teaspoon minced fresh tarragon
1tablespoon unsalted butter
Go To Recipe
review
ADVERTISEMENT