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Home Cooking

Red wine sauce with demi-glace

michaeljc70 | Apr 27, 202009:02 AM     6

I made some demi-glace awhile ago and froze it. Now I am making filets and want to make a nice red wine sauce to go with them. Do I just deglaze the pan with the red wine and add the demi-glace? I was thinking of sauteing a shallot first. Do I need stock or does the demi-glace act as the stock? Maybe add herbs?

The demi glace was made with carrots, onions, celery, bay leaf, tomato paste, bones and cooked for 12 hours after roasting everything.

I froze the demi-glace in around 1/4 cup portions. How many would I use for making sauce for 6 filets?

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