The Ultimate Steak Sauce (French Demi-Glace recipe)
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- Опубліковано 9 жов 2020
- Mother Sauces Ep4 : French Sauce Demi-Glace and Sauce Espagnole both require solid spots in your culinary repertoire... SquareSpace : 10% off your 1st order using : www.squarespace.com/frenchguy
French Mother Sauce Espagnole Recipe :
---------------------
Ingredients :
-1.5L of brown stock
- 50g bacon
- 50g carrots
- 50g onions
- 300g fresh tomatoes
- 40g tomato purée
- 10g garlic
- 1 bunch of herbs ( bay, thyme, parsley ... )
- 60g flour ( for thickening )
- 60g butter ( for thickening )
Instructions :
Fry up vegetables and bacon in butter.
Sprinkle flour and cook it, till blonde-brown.
Add tomato puree and cook it till acidity fades away ( 1-2 mins)
Get everything off the heat and let cool down to room temp.
Pour in the boiling hot brown stock while whisking.
Add fresh tomatoes, garlic and herbs.
Cook for 1h - 1h30 and skim the scum regularly.
Pass through a fine mesh sieve
Add a dash of Madeira. Thicken if needed with a slurry.
Pass through a fine mesh sieve. Voila.
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Salut,
Alex - Розваги
When he put that one cube of butter my first thought was “not enough butter”. Immediately he added two more pieces! That’s better...
That's butter...
nice cook well said my friend, well said 👏🏻
How dare you send your beloved cute daughter Sakura to that horrible worm Zouken..You will pay
Surely you must be French too tokiomi
@@jeshpaul7385 I am from a parallel universe and our Sakura was adopted by the Edelfelt family.
Only Alex can swing from sauces to blacksmithing straight.
Alex the Smithsaucian
This series has become such a journey
more of a smelter work than blacksmith with copper but yes !
He's also worked with Alec Steele to make his own meat tenderizer
This why we love this channel.
"I'm never gonna be a grown up. Never"
Please never be
sounds like a top comment right here !!
Agreed. Never lose that sense of wonder, either.
420 likes. nice.
Simp
Alex's kitchen is the most functional kitchen that doesn't look like a kitchen.
it's not just a kitchen, it's a workshop that doubles as a laboratory
It doesn't look like a kitchen if you are used to kitchens that are mostly in place to microwave ready meals and impress guests.
It's not a kitchen, it's le studio
@@TheMongooseOfDoom it also doesn't look like a Restaurant kitchen or a kitchen you find in homes.
What kitches do you know that look like Alex kitchen and how many?
I've never seen a kitchen I would even say looks similiar. Very different materials and so many unfinished surfaces.
Also it houses a workshop an office and a kitchen in the same space. Not a very common kitchen design in my experience.
It’s the kitchen we need, but not the one we deserve...
I printed that thumbnail out and ate it.
delicious video!
This guy gets it
This Old Tony : How to remove burnt sauce from a pan using the Lathe and Mill.
I forgot ToT watches Alex and then I remember that pastry machine he made for him and I’m like “oh right, they’re probably as close to pals as a Frenchman and American can get”
Merci 🤗
That’s what she said
"I need copper pans in order to improve my cooking. Do I:"
A: Purchase copper pans off the internet.
B: Ask my blacksmith friend to custom-make me some.
C: *Go to Istanbul and forge them myself.*
I don't know if it is his 3rd or 4th time going to Istanbul for an episode.
@@ofsabir Just wait until he builds a time machine out of old ovens and microwaves in order to efficiently grow tomatoes from scratch.
@@brynshannon6692 steins gate vibes
@@brynshannon6692 LOL...
😂😋
German chefs do it a little bit different. I'm a chef in training who is close to his final tradesman-exam and I have really tried to do some self-reflection and analyze Alex' techniques and compare them to my own and how I was taught. This is the result of my brainfarts:
Alex uses aromatics, tomatoes, herbs, bacon, flour and tomato paste to create sauce espagnole and he fortifies it with a brown veal stock. In our kitchen we use additional aromatics like celery root and leek and also veal bones and trimmings. After browning the aromatics, the bones and the trimmings and adding tomato paste and flour we let it heat for about 3-4 minutes so the heat softens the acidity of the tomato paste and the strong flour flavour through maillard conversion. After that we deglace the stuff with red wine in short, controlled bursts so we can scrape off the good sticky bits and emuslify them into the sauce while not cooling the pan through too much liquid and turning the browning process too quick into a boil. At last but not least we fill that base-mix up with an unsalted brown veal stock like alex did when he turned his sauce espagnole into a demi-glace. Also like he did we reduce it for some time.
"Some time" is a whole day until it has significantly reduced to about 50% of the original volume. Also during the first hour of the long reduction process we pay attention for skimmering the building scum and fat off the sauce. The next day we add more stock but also more tomato slices, mushrooms, more spices and some port-wine. More hours later the sauce has reduced enough to a nice viscousity . In my humble personal experience the best way to thicken a sauce is by slowly reducing it until necessary 【ＴＨＩＣＣ】-ness.
After the sauce is finished we season it - if there is a need for that at all - and then we refrigerate it and use it as needed. Of course we also degrease it some more after it has cooled down and the fat has built a nice solid layer on the top.
In my humble opinion the main difference is, that we skip one step out in the whole process because we roast the bones and the trimmings directly in the cauldron while making the sauce . After we add the base liquid which can be more brown veal stock or even just water, we are simultaniously infusing the whole stuff with flavour instead of doing that extra step of preparing stock in advance.
Bonus Points: If we prepare a stock for the purpose of using it as a filler for a sauce we don't really have to pay such meticiolous attention to sifting and degreasing that, because it's going into a brown sauce anyway and no one is going to see a significant difference if the stock is clear or slightly muddy (results may vary in michellin starred kitchens).
By deglacing with the red wine we add aditional depth, sourness , sweetness and colour to the sauce. By adding aditional veal stock and reducing that for the last time, while simmering it with more glutamin-rich ingrediets and more expensive wine we are increasing the content of flavour-inducing agents furthermore. The end result is a deep brown and gelatinous meat-sauce which can even be slightly dilluted if necessary and if it is too intensive - which it often is - even without adding any additional salt.
On the other hand this method is unfortunately highly impractical for a home chef since a professional kitchen has such amenities as high-volume , evenly heated stationary cauldrons, a myriad of different spices, herbs, liquors and other ingredients and the most important of them all: a high enough production capacity which produces a lot of kitchen """waste"""" like meat trimmings and bones or vegetable scraps that can easily be recycled into more great and tasty products!
Thanks for reading my live-blog! If any of you have some critiques or suggestions how you would do it better, I'd gladly read them! After all we only really learn after we compare our skills to each other.
Have a beatiful day and stay safe and healthy!
Wow danke für die tolle Zusammenfassung. Bin selbst ein sehr ambitionierter Hobbykoch aber sowas wie eigene Brühen herstellen etc. Ist immer echt schwer weil es echt teuer ist bzw. Eine gute Brühe aus dem Supermarkt (3€ 300ml) das günstiger schafft. Jedoch will ich das bald selbst machen.
@@bosstalk9093 zum lokalen Metzger und nach fleischparüren und rinderknochen Fragen, bei kleinen Mengen verschenken sie die auch mal :P,
that's how i learned it in a michelin restaurant 30 years ago. greetings from ingrid, vienna
@@bosstalk9093
Das Problem ist, dass die Dinger zu viel Salz drinne haben, was super-intensiv wird, wenn man die Soße einreduzieren lässt. Nehme ich ehrlich gesagt auch aus reiner Bequemlichkeit her, wenn ich für Kumpels koche, aber ich muss es immer ultra-stark wegen dem Salzgehalt verdünnen. Die Soße wird zwar immer noch sehr lecker, aber nie so geil, wie im Betrieb. Kein Wunder, weil der Fond gefühlte 90% des gesamten Volumens ausmacht.
Ach ja. Und wir hatten letztens Mehlschwitzen durchgenommen. Das ist Mehl und Butter in einem 1:1 Verhältnis, welches als stärkebasiertes Soßenbindemittel zu unterschiedlichen Bräunungsgraden kontrolliert geröstet werden kann. Je nachdem ob man eine helle oder dunkle Soße binden will. Das kann zwischen 5 und 15 Minuten dauern und es ist ein Prozess, bei dem man sehr aufmerksam rühren muss, weil es schnell abfackelt.
Ich hasse Mehlschwitzen!
Es dauert eine gefühlte Ewigkeit und dreiviertel, bis der komische Mehlgeschmack durch Maillardkonversion verschwindet und Gnade dir Gottes, wenn diese Sauce mal für drei Minuten im Kalten herumsteht! Dann fängt sie wegen der Butter drin an wie Zahnpasta auszusehen, wird fest und verliert ihren Glanz, für den man sich so sehr abgemüht hat.
Bonuspunkte: Spaß ist, wenn deine Gäste glutenunverträglich sind (was recht oft vorkommt!)
Binden durch natürliche Wasserverdampfung oder wenigstens Kartoffel- oder Maisstärke sieht hinterher immer sexier aus!
Edit: Außerdem sagten unsere Lehrer, dass Binden mit Mehlschwitze echt hart 1980ger-Stil ist. Traditionell, aber stark veraltet und wegen meinen Erklärungen oben recht selten heutzutage.
Alex saying "shit happens" is the highlight of my day.
That or his glasses steaming up and him saying “ahhh I see”
"first French sauce"
"Sauce Español"
What
@Luke Perret it's sauce espagnole, because sauce is feminin
@Luke Perret He wrote Español (note the tilde on the N). Sauce is feminin so it's "sauce espagnolE". In French gender also impacts adjectives.
sauce espagnole was made in france by a spanish court chef i think
It comes from the usage of Spanish tomatoes in the sauce, that Louis XIII's bride, Anne insisted they should use. According to the myth.
@@JoriDiculous Possibly similar to Hollandaise. IIRC, the French imported high quality butter from Holland and this is one possible origin. Though, actual hard evidence is scant.
I know this is about the sauce, but can we just appreciate Alex as a storyteller? His old videos were great, but this is just an absolute cinematic experience
Yes. Now with cliffhangers!
Yeah agreed! The old video's which were just recipes were the ones that got me hooked but the series is what makes sure I keep coming back as I want to know what's coming next and learn from it. Watching just recipes is fun but doesn't keep me as bothered as Alex's new style.
Perfect editing
Awesome editing
Props to Joshua Sadler!
Sauce: French
Sauce Name: Spanish
Song: Brazilian
Editor: British
Sauce Pan: Turkish
Hotel: Trivago
Raid: Shadow Legends
Mr worldwide
Mr worldwide
I'm more than 10 seconds late, I should really learn to be faster at opening Alex's videos. Best content out there
Videos like this are why UA-cam should have never got rid of the 5star system. I wish I could like this video over and over! ⭐️⭐️⭐️⭐️⭐️
For people who are looking for a copper pan, it's cheaper to buy an old used one even if it looks dirty and blackned (just pay attention to it's thickness, at least 1,5mm). You can then find a craftsman (in France, it's called "un étameur" ) to restore the tin layer (it's ASOLUTELY ESSENTIAL to cook salty stuff) for approximately 40€.
Extreme editing skills, using his utensils as percussion instruments to accompany the background music. who knew!
The modern demi glace would make an interesting tare for a ramen
i wonder if we could get alex or the way of ramen to test this!
aingea v i invented my own type of ramen using an italian veggie demi-glace (tasted just as meaty) as the tare, and it was 🔥🔥
@@archeofutura_4606 I do the same when veg is in season and cheap. But it takes a crap tonne of veg for one litre of veg demi with a decent nappe. IIRC, Chef Steps adds some gelatin for mouth feel.
commatoes yeah exactly. I don’t make a whole liter of demi usually, but that’s a good idea. Meat is pretty expensive where I live, and veggies are usually the cheaper option
@@archeofutura_4606 I freeze a portion and give away a bunch. I do the ice cube tray thing and label the bag. Brown frozen cubes tend to all look alike. A cube tossed into veg soup makes a huge difference.
I really came here for the food content and ended up staying because of the quality of production. Video editing quality and in depth research and attention to detail. All the personality that you Mr Alex brings is pure class.
I think there's too much effort going into production but not enough focus on making things clear and concise. Content is jumpy. Someone trying to learn from this to make their own sauce are going to struggle.
@@jamieostrowski4447 I don't think these are guides to making the sauces. These are mini-films on the history of sauces from Alex's perspective and his journey to mastering them. There are also short rundowns in every video on how to make the sauces. You need to have some basic knowledge of previous videos to truly appreciate this content.
i was taught at the CIC that it’s important to not allow the stock to come to a rolling boil even during the reduction to glacé
As a metallurgist and sauce enthusiast, these liquids are making me melt
Alex you are not only inspiring me to improve but you are giving me the tools and knowledge to take my cooking to the next level! THANK YOU much love from Seattle!
Alex playing Among Us:
Alex: idk, brown is acting pretty sauce
Good joke :)
I hate this so much I like it? xD
brown is sos
1 internets
Electrical engineer, craftsman, textile designer (bags), knife designer/sharpener, ceramic designer (custom bowls), inventor (custom cooling box for aging steaks), cheesemaker, pizzaiolo, traveler (travelled to no less than 3 different countries, for inspiration on making the PERFECT plate of meatballs), home chef...... and now, blacksmith/coppersmith. Alex is practically the epitome of a modern-day Renaissance man!
Fantastic episode! This is a great project and introduction to the mother sauces and I’m really looking forward to your future sauce videos!
One small thing - demi-glace is not so-called because the combined espagnole and fond brun are reduced by half. Demi-glace got its name because it was actually an economical shortcut to the much older glace de veau which predates the demi-glace popularised by Escoffier. The process of making glace was through a series of double and triple stocks which were reduced while “re-moistening” the stock with fresh aromatics and meat. This developed the complex flavour but was time consuming and very expensive. The roux-thickened espagnole helped to develop a similar richness and flavour without serial moistenings.
Escoffier though still making elaborate haute cuisine preparations (using truffles and caviar by the kilo!) was actually economising on the approach of Carême and others for whom cost was no object. Demi-glace was an essential step in making the dishes of the aristocracy and ancien regime available to all (who could afford a table at the Ritz!)
The ultimate English-language resource on stocks is James Peterson’s Sauces. A great resource for anyone interested.
Bravo Alex! So glad you’re back; I’m looking forward to your next video!
Love you Alex...you put a smile on my face with your culinary antics😁😁😁
Every two years, I make glace de veau and glace de volaille. Last week, for four days, I roasted simmered, skimmed scum and filtered brown stock. This year, I tried something different, rather than simply reducing the brown stock, I added a huge thick piece of veal shank, a small piece of smoked bacon and a muslin bag of onion, leek tops, carrot, garlic and celery. I repeated this process with the glace de volaille making but in that, I added two skinned chicken thighs, on the bone. Re-wetting the brown stock as it reduced produced a very powerful reduction - I’m extremely pleased with the result. Something else that I did this year was to use a mix of chicken feet, chicken backs and whole chopped up laying hens - the hens are incredibly flavourful. Although my process was relatively expensive ($36Cdn in chicken and $50Cdn in veal bones and shank) I think that the quality of the product justifies the outlay.
I haven’t made a sauce espagnole for years. Personally, I find thé glace to be more versatile. It is easily turned into a sauce with a mirepoix and a liaison or roux (I prefer potato flour), a flavoured jus or a reconstituted brown stock.
You really helped me up my sauce game with this one Alex, I really appreciate your content. I am an aspiring home chef who fell in love with cooking around 1-1/2 years ago and have not been able to strop thinking about it since. Your channel is deeply informative and inspiring and I will continue to use your resource to grow as a cook. Thank you!
-edited to correct misspelled words.
Your videos are so well done Alex....bravo!!!
Your ability to articulate the flavors is my favorite.
I came early to hear you talk about food. It’s really calming and just amazing to see you talk about cooking since you’re so passionate about it
imagine alex discovering ice cube trays so he doesn’t have to do all that ice work
Or just 4 tupperwares instead of 1.
That only works for smaller quantities. When you have that quantity freezing it whole (or maybe just smaller containers) is easier and less work. For a sauce or concentrated stock the ice cube tray would be best but for plain stock I'd say nah
@@NickyHendriks oh yea it’d take too long and it’ll take up more space bc it doesn’t pack perfectly. Even dividing the stock into 500ml or 1000ml portions would be better than just a giant block.
@@v7ran - But at the same time, how satisfying must it be to get to chisel off a big hunk of stock from a giant block?
Yeah but he wants the camera shots of chiseling
It's pretty nice seeing people from my country help you, keep up the good work man!
You nailed the emulsion and got the classic glossy nappe texture as a result. A+!
Put your sauce in icecube forms before you freeze it, it spares you the hazzle of hacking it to pieces, so you can put 3-4 cubes out, as you need 😉
I'm so glad I'm not the only one who bends his spoons for sauces.
It's not the spoon that bends, it's only your chef.
There is no spoon...
I'm LOVING all the uploads recently, keep it up!!!
I love your beautiful descriptions of things.
Alex would do great investigative journalism, because he's got the best sauces!
a great sauce elevates a great steak to the ultimate level.
I feel like a fool today because I have never tried a sauce on steak other than the horrid A1 Steak Sauce.
I've never eaten a steak that thick!
Are you a creative genius or are you a genius of creativity? I think you're both! Worldclass!
Alex, your videos never fail to bring a smile to my face and some inspiration into my heart. I want to live a life like yours!
Man, the production quality and editing of your videos is getting beyond human levels of comprehention
Lighting, sound, text, music photography, its all fitting together like a perfect dish
The cooking might be bonkers good, but you're also becoming a master at production
I disagree. It's too jumpy.
Alex: SAUCES!
also Alex: so I'm gonna craft my own copper sauce pan..
This sauce quest is getting better and better..
that's why I love watching your channel. endless drive to cook better and discover
I absolutely love the new series going on in this channel. Eager for the next episode!
My favorite sauce to make with demi-glace is starting out with a 50% diluted demi-glace, bringing it to a simmer, adding an equal part of red wine, reduce by half then add minced shallots and sautée until fragrant.
🤤
Duh-me-glassss. Got it.
Never thought of changing pans as the stock is reduced, will have to try.
A chance to make your own pan? Could never say no to that!
Yup. Surface x Height. As fond brun reduces the heating becomes more and more brutal. A smaller sauce pan allows a finer control on your reduction.
Alex, your videos constantly make my day. Thanks for increasing the quality of my everyday, much love to you. ❤️
i love the passion you have for food. its inspiring
Last time I was this early, France had a king
Im not even a cook, I just watch cos im intrigued
Don't have to be an artist to appreciate art; don't have to be a chef to appreciate food that makes you hungry just looking at it lol
Everyone is a cook sometimes. We cook for ourselves.
Love the build up, enthusiasm and just everything 🤷🏻♂️
Amazing 🤩
I love this deep dive into sauces Alex! As a wannabe saucier, I’m fascinated with the possibilities!
We have a saucy boy here. Keep on keeping on Alex.
I would love to see Alex take on the Brazilian national dish, feijoada, beans and pork married together in an amazing way.
Really enjoying this journey ! Thank you for sharing it with all of us.
man I always love your 'chop to the beat' edits - cooking along to the background music is really fun.
The final episode of the series: Alex design a copper pan and reduces his stock to one drop super sauce
When you mentioned copper pans I was like "he can't get anything better then what is here" and then you say I'm going to Istanbul... I had the biggest grin.
You gave us what we expected, and so much more. Thanks Alex for another great video
You create awesome content mate. I love the simplicity and passion. Well done and keep it up!
Should've frozen the original sauce in an ice cube tray.
Adam ragusea would agree
If he didn't have gallons of it maybe
I have a small fridge, I usually reduce the stock about eight times so it holds together when chilled. I cut it to pieces and then freeze it.
@@MasqueArt >cut to pieces
does it jelly-fy? Only when using beef bones I imagine.
@@PixelatedPuzzlements To get that much stock, even reduced, to set into a jelly would require extra gelatin. Most of the gelatin from the bones themselves is removed when you take the scum and impurities off during the boil. Generally you need the fat from butter or a thickener like flour for sauces to set. Also probably wouldn't keep near as well.
My first and only Demi was made using roasted Osso Buco veal shanks
Meat jello
All jello used to be meat jello like in English jellied eel or aspic. Now most people just assume it has to be artificially fruit flavoured and a colour that doesn't occur in nature.
@@tiacho2893 Yes, from hooves and such too.
Then strained and cooled - hopefully the nights were cold or they had a cold room.
And that tastes amazing
@@tiacho2893 most jello are still meat jello just fruit flavored
@@1206549 I have vegan friends that were sad that their favorite gummies contained gelatin and could no longer be eaten. I don't think there is any vegetable source for it unlike veg based proteins. I am pretty sure collagen (gelatin source) in ONLY animal based.
your videos always make my day theyre so relaxing and informative
thank you
Editing and music are really on point Alex, a pleasure to watch.
Damn nice plot twist at the end this arc is getting interesting.
Not sure about anyone else... but I will never get tired of the whole "chopping to the beat" edits.
Alex' knife skills: the rythm is gonna get him
Huge fan of your work. Keep it up!
Thank you for sharing your experience and ideas. Great inspiration for us.
i wheezed at "it's deeper. it has more *D E P T H* "
Might as well add "Blacksmith" to your resume.
@Marc T METALSHAPER
well he did made his own knife before...
and tenderiser too
@Marc T He helped Alec Steele forge a meat hammer. Does that make him a blacksmith?
@Marc T blacksmiths make much more than just blades... but if he's making a copper pan, he's gonna be a redsmith or coppersmith! Its gonna be cool.
Hey, Alex. It's pure (food)magic to watch youre show! Love it!🥰
Thank you for being so honest and showing us that something can burn for you too.
After all this I really want to know what this man eats on a daily basis or his diet just meat, pastry, tea and that protein powder he uses to get this crazy ideas
I mean he's french so....
He published a video about his diet a few years ago. You find it on the channel
@@MarkBonneaux so what ? Just curious what you World, think how we behave on the daily basis… :-)
@@arti4choc he's making a joke about French stereotypes
Alex, this is a great video, but I couldn't help but notice that you have dust on your sensor 😂
😂😂😂Same dear
Bonne Maman vases are seriously a collection at my house, glad to see they are useful to you too!
love from greece
I've been looking forward to this video for 3 weeks now. Thank you!
I swear the mug he was "drinking" out of was empty the entire time
7:50 that sounded like an American accent
Love the editing! Job well done!
Amazing video! Love the sauce series! Thought the same about your pots. So glad you get to make one!
Salute Alex, i love your content and i have been following this channel for quite sometime now. Just wanna say keep it up!!!! Great work
Alex, please please please let us meet when you come to Istanbul. I’d like to chat if you have the time to have some tea. Maybe even at the workshop?
please!!!! me tooo
Alex, sorry My man. But you have to get a propper sieve. Get a fine mesh strainer instead, a sieve with such big holes such as the one youre using for the Espagnole, is too coarse. It doesnt give you a silky sauce, but rather a somewhat viscous soup, very microscopic chunks of vegetables.
I love your content ALEX! keep doing great videos
That part about the copper sauce pan was very cool, very nice video going to try it out soon.
Did anyone ever notice that he has nothing in his kwason cup.
typical frenchman lol
Or you know.... it was probably water
@@krispy9418 or vodka
looking at the dark circle below his eyes,I was guessing it was a coffee...
@@mizzzlind I assumed he was drinking stock at that point.
Never been this early
same
Weird, huh
Me either.
Same
Came from Instagram.
what a great idea to make your own pan! awesome ... looking forward
Alex, your new editor. Is straight-up amazing. Very on point, excellent viewing experience.
Recipe des Demi-Glace avec Alex:
Step one, travel to a copper mine and dig up some copper ore...
That's HTME.
That Demi-glace depiction felt a bit... Quick. Is there really nothing more to it than adding le fond brun to the sauce espagnole in equal proportions?
Reduction !
Not really. That's it. It will take you hours to make though :D
First you make the stock, and keep it warm on the oven after it is done. Then you make the espagnole, mix the two of them 50/50 and then reduce it. A lot. The Demi glace can now be stored for months.
I'm not even watching for the recipes anymore. I just love watching and listening to this French guy talk. ❤️❤️❤️
I have thoroughly enjoyed this series on sauces. Great job. Now I want steak.
A little American ignorance but it seems like fancy brown gravy
Gravy is a completely different process.
I’m kinda disappointed
I was so eager to see his reaction to eating the steak covered in the actual demïglacé he made in the beginning
Another great video Alex! Looks incredible and done by the true French master... Great video! 🥘😍👌🏻😎😋
I appreciate you for this serie Alex. I am learning something very important, I feel.
I can trust the chef who uses a screwdriver and a hammer to make a sauce.
Alex is the most french non-french guy i know....
He is french
Care to explain? I'm a very non-French French guy so I'd love to know what you mean 🤣
Nice story/video. Made my first scratch beef stock this last couple of days on the way to a demi glace. Will definitely use some to make your final sauce as an experiment. Love your kitchen...
That steak was superb! Loving it!!