Name: French Style Demi Glace Sauce served on Ribeye Steak
Yield: 5
Ingredients: 1.0kg Beef, sirloin steak; 20.0g Corn Oil; 50.0g Paprika Powder; 20.0g Black Pepper, crushed; 30.0g Knorr Chicken Stock 1KG; 1000.0ml Filtered Water; 100.0g Knorr Demi Glace Brown Sauce Mix 1KG; 60.0g Corn Oil; 25.0g Yellow Onion (diced); 10.0g Garlic, chopped; 80.0g Fresh Button Mushroom, sliced; 80.0g Whole Garlic sliced; 80.0g Carrot, cut into medium chunks; 5.0g Cumin, ground; 15.0g Dijon Mustard; 1000.0g Knorr Demi Glace Brown Sauce Mix 1KG

A French classic sauce, perfect for steak or poultry. Enhance your steak dishes with this premium sauce that can be prepared with common ingredients.

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Preparation

Steak
1. Mix well all ingredients and allow to marinade for approximately 30 minutes.
2. Sear meat till semi brown. Set aside.
Basic Brown Sauce
1. Combine all ingredients of "Basic Brown Sauce" and bring to boil.Lower down the heat, simmer fro approximately 3 minutes. Remove from heat and set aside.
Aromatic
Saute all aromatics ingredients till fragrant.
French Style Demi-Glace
1. Add in ingredients for "French Style Demi-Glace Sauce".
2. Simmer for approximately 5 minutes on low heat. Pour over on to of Beef Steak.

French Style Demi Glace Sauce served on Ribeye Steak

Ingredients

Steak

Basic Brown Sauce

Aromatic

French Style Demi-Glace