Demi-Glace Sauce

For an even bolder flavor, try grilling the steaks. While the steaks are resting, prepare the whiskey demi-glace sauce in a skillet. Top the meat with desired amount of sauce. Serves 4.

  • 4 (10-ounce) New York strip steaks, about 1 inch thick
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • ¼ cup finely chopped shallot
  • 1 garlic clove, minced
  • 1½ cups cremini mushrooms, wiped clean and thinly sliced*
  • ⅓ cup whiskey, preferably WhistlePig
  • 1¼ cups demi-glace or beef stock
  • ¼ cup heavy cream
  • 1 teaspoon chopped fresh rosemary plus additional sprigs for garnish

Preheat oven to 425°. Season steaks generously with salt and pepper.

Heat 2 tablespoons oil in an ovenproof skillet over medium-high heat. When oil is hot, add the steaks and sear approximately 3 to 4 minutes on each side. Transfer steaks to a baking sheet and bake in the oven for 6 minutes for medium rare.

In the same skillet, add the remaining 1 tablespoon olive oil over medium heat. Add the shallot, garlic and mushrooms and sauté for 2 minutes. Remove skillet from heat and carefully whisk in the whiskey. Return skillet to heat and cook for approximately 2 minutes. Add the demi-glace and return to a simmer. Slowly whisk in cream and rosemary and cook until sauce is slightly reduced.

Adjust seasonings with salt and pepper to taste. Spoon sauce over steaks and garnish with rosemary sprigs.

Note: Substitute white button, Portobello or shiitake mushrooms for the creminis, if desired.

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