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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mushroom sauce with Demi Glace Recipe

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This recipe for Mushroom sauce with Demi Glace is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tablespoons unsalted butter
12 ounces mixed mushrooms, coarsely chopped
Kosher salt
Pepper
2 cups chicken stock or low-sodium broth
2 tablespoons demiglace (1.5 ounces)
Four 6-ounce center-cut beef tenderloin steaks
Directions:
Directions:
In a large cast-iron skillet, melt 2 tablespoons of the butter.
Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper.
Add the stock and demiglace and bring to a boil.
Simmer the sauce until thickened, 10 minutes.
Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm.

 

 

 

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