Head Chef Geoff Stevens
Bonfire Bistro
Demi-glace is a rich sauce made from a complicated blend of beef stock, spices and vegetables.
Ingredients
4 6oz pieces of veal scaloppine
2/3 cup demi-glace
3 oz dry Marsala
2 handfuls fresh green beans
2 Tbsp shallots, diced
2 cloves garlic, diced
Method
- In a pan, sear veal on high heat for 1-2 minutes on each side. Remove from the pan and set aside.
- Deglaze pan with Marsala. Add demi-glace and reduce to half the volume.
- Whisk in butter.
- Blanch green beans in boiling water for about 3 minutes.
- Sauté in a saucepan with butter, shallots and garlic.
- Season with salt and pepper to taste.
- Serve veal with green beans and roasted potatoes. Drizzle the veal with sauce.
Yield 2 servings
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