Sauce Base for Steak Diane—Demi-glace

Name: Sauce Base for Steak Diane—Demi-glace
Yield: Serves 4 to 6 (Makes 1 1/4 cups)
Cuisine: US & Canada
Ingredients: 2 tablespoons, vegetable oil; 4 teaspoons, tomato paste; 2 , small onions, chopped medium (about 1 1/3 cups); 1 , medium carrot, chopped medium (about 1/2 cup); 4 medium cloves, garlic, peeled; 1/4 cup, water; 4 teaspoons, unbleached all-purpose flour; 1 1/2 cups, dry red wine; 3 1/2 cups, low-sodium beef broth; 1 3/4 cups, low-sodium chicken broth; 2 teaspoons, black peppercorns; 8 sprigs, fresh thyme; 2 , bay leaves

US & Canada
Meat
Beef
Sauces

Appears in Cook's Illustrated May/June 2004, America's Test Kitchen TV

Reduced to the level of bad dinner theater, this legendary tableside showpiece was in need of a revival. Could we give this tired classic a new life at home?

SERVES 4 to 6 (Makes 1 1/4 cups)

TIME 1¼ hours

Why This Recipe Works

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