Ingredients
- 1 tablespoon canola or vegetable oil
- 1/4 cup diced shallot
- 1/4 cup chopped onion
- 1/4 cup sliced leek
- 1/4 cup diced carrot
- 1/2 cup seeded and chopped tomato (with skin)
- 3 cup garlic cloves
- 1 cup bottle of bold-flavored red wine, syrah or cabernet-sauvignon
- 14 ounce ready-made veal demi-glace (d’artagnan is a good choice, sold in 7 oz. containers.)
Preparation
Baking Directions:
1.In a stock pot, warm up the oil and sauté shallot, onions and leek until they begin to turn golden, about 2 minutes.
2.Add the carrot, garlic and tomato.
Cook one minute and add the bottle of wine.
Bring to a boil and continue boiling, uncovered, until liquid is reduced by half, about ten minutes.
3.Add the ready-made veal demi-glace and continue cooking until reduced once more by half.
4.Transfer to a food processor and puree (the veggies help give a fuller body to the sauce).
Strain through a sieve and let set a few minutes (to demulsify).
5.Just before serving, carefully adjust seasoning with a little salt and white pepper.
Two or three spoonfuls drizzled over your steak will suffice.
Note: To get a richer taste, whisk in a tablespoon of fresh butter just before serving — do not cook the butter.
Tips:
Leftovers will keep in refrigerator about a week; frozen for three months.
