Cooking Louisiana  -  Roasted Pepper & Garlic Sauce
This brown sauce goes well on steaks and even roast beef. It's simple to make and uses More Than Gourmet Demi-Glace Gold as the base. This will be enough sauce for 4 steaks, or, 1 ½ lbs. sliced roast beef.

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

Roasted PepperRoast 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.

Roasted PepperPeel 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. Roast Beef

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.