sauce goes well on steaks. It's simple to make
and uses More Than Gourmet Demi-Glace Gold as the base. This will be
enough sauce for 4 steaks.
The recipe is easily doubled.
1 sm. Pablano pepper
1 pkg. portabella mushrooms
1 head garlic
1 tbs. olive oil
1 tbs. Demi-Glace Gold
Salt and Fresh Ground Black Pepper to taste
Roast the Pablano pepper
over an open
(low) flame. What I've done here is placed one of the other stove
grates over another to move the pepper a little farther from the
flame. Be careful doing this, the top grate can slide off and burn
Roast the garlic in a pan with olive oil.
Here I've used one of those new fangled pancake cooking pans so I
can close it and retain heat
the mushrooms and cut the stems off.
them in enough water to cover them for 2 minutes and lower to a
simmer. Continue to simmer for 10 minutes.
Drain and save the water, reduce on low fire to about 2/3 of a
Add the Demi-Glace to the mushroom liquid; stir to dissolve
completely (this will take a minute or two. Turn the fire to medium and bring to a boil stirring
constantly. Boil for 15 seconds. Lower the fire to a simmer.
Peel the Pablano pepper and chop it up. Squeeze out garlic and chop coarsely. Add both to sauce pan.
Add fresh ground black pepper and a pinch of salt. Simmer stirring
often for about 20 minutes. Evaporation of the water should bring it
to about ½ cup of sauce.
Strain sauce or serve as is over steaks.
can add the mushrooms, garlic and pepper to onions and serve as side
To keep the sauce warm (for use on steaks) pour the sauce into a Pyrex
measuring cup and place cup in a little hot water in a pan on the
stove. Don't cook it any more.