The recipe is easily doubled.
1 red bell pepper
1 head garlic
1 tbs. olive oil
1 tbs. Demi-Glace Gold
2/3 cups of water
Salt and Pepper to taste
Roast the red bell 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 you! Roast the garlic in a pan with olive oil.
In a small sauce pan bring water to a boil, lower the heat to "low" and add the Demi-Glace; 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 bell pepper and chop enough to make 1/2 cup.
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.
As shown here, combine with sliced roast beef for great sandwiches or however you like.
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.
Enjoy.....