When it comes to elevating your dishes to new heights, there’s no better way than with a rich and flavorful demi-glace. This concentrated sauce is the perfect accompaniment to any special occasion, whether you’re serving up a decadent holiday meal or hosting an intimate dinner party. With its deep, velvety texture and intense flavor profile, demi-glace has the power to transform even the simplest of dishes into a culinary masterpiece.
In this article, we’ll explore 18 gourmet demi-glace recipes that are sure to impress your guests and satisfy your taste buds. From classic beef bourguignon to pan-seared filet mignon, and from roasted duck breast to grilled venison steaks, each recipe showcases the versatility of demi-glace as a flavor enhancer. Whether you’re a seasoned chef or just starting out in the kitchen, these recipes are sure to inspire your next culinary adventure.
Classic Beef Bourguignon with Demi-Glace
This iconic French dish is a rich, flavorful stew that showcases the tender and juicy qualities of beef short ribs. With its complex broth infused with red wine, mushrooms, and herbs, this recipe is sure to become a staple in your culinary repertoire.
Ingredients:
– 2 pounds beef short ribs
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup red wine
– 1 cup beef broth
– 1 teaspoon tomato paste
– 2 bay leaves
– 1 thyme sprig
– Salt and pepper to taste
– Demi-glace (see below)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs, then remove.
2. Add onion and garlic; cook until softened. Add mushrooms and cook until browned.
3. Add wine, broth, tomato paste, bay leaves, and thyme. Stir to combine.
4. Return short ribs to the pot. Bring to a boil, then reduce heat to low and simmer for 2 hours.
5. Remove bay leaves and thyme sprig. Serve with Demi-Glace (see below).
Demi-Glace:
1. Reduce beef broth by half over medium heat until thickened.
2. Whisk in equal parts red wine and butter until smooth.
3. Simmer for 10 minutes or until desired consistency.
Cooking Time: 2 hours
Herb-Crusted Lamb Chops with Red Wine Demi-Glace
Elevate your lamb chops game with this flavorful and elegant recipe, perfect for special occasions or a cozy dinner at home. A mixture of fresh herbs and breadcrumbs creates a crispy crust on the lamb, while the red wine demi-glace adds a rich and intense sauce.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tbsp chopped fresh thyme
– 1 tbsp breadcrumbs
– Salt and pepper to taste
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 2 tbsp butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together rosemary, thyme, and breadcrumbs.
3. Brush lamb chops with olive oil and season with salt and pepper.
4. Sprinkle herb mixture evenly over both sides of the lamb chops.
5. Heat a skillet over medium-high heat and cook lamb chops for 1-2 minutes per side, or until browned.
6. Transfer lamb chops to oven and roast for 10-12 minutes, or until cooked to desired level of doneness.
7. While lamb is cooking, reduce red wine and beef broth in a saucepan over medium heat to create demi-glace.
8. Serve lamb chops with red wine demi-glace spooned over the top.
Cooking Time: Approximately 20-25 minutes total.
Pan-Seared Filet Mignon with Truffle Demi-Glace
Elevate your dinner game with this decadent recipe that combines the tender filet mignon with the rich flavor of truffle demi-glace.
Ingredients:
– 4 (6 oz) filet mignon steaks
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 2 tbsp truffle butter
– Fresh thyme, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season filets with salt and pepper.
3. Heat olive oil in a skillet over high heat. Sear filets for 1-2 minutes per side, or until browned. Transfer to the preheated oven and cook for 8-10 minutes, or until cooked to desired doneness.
4. Meanwhile, combine red wine, beef broth, garlic, and truffle butter in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes or until reduced by half.
5. Serve filets with truffle demi-glace spooned over the top. Garnish with chopped thyme, if desired.
Cooking Time: 20-25 minutes
Braised Short Ribs with Rich Demi-Glace Sauce
Succulent short ribs slow-cooked in red wine and stock, resulting in tender meat that falls off the bone. Serve with a rich demi-glace sauce for an unforgettable culinary experience.
Ingredients:
– 4-6 short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef stock
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add wine, stock, tomato paste, thyme, salt, and pepper. Stir to combine.
5. Return short ribs to the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 2-1/2 hours or until meat is tender.
7. Strain sauce and reduce over medium heat until thickened (about 10 minutes).
8. Serve short ribs with reduced demi-glace sauce spooned over.
Cooking Time: 2-1/2 hours
Roasted Duck Breast with Cherry Demi-Glace
A classic French-inspired dish that elevates the rich flavor of duck breast to new heights, paired with a sweet and tangy cherry demi-glace.
Ingredients:
– 4 duck breasts (6 oz each)
– 1 cup cherries, pitted
– 1/2 cup red wine
– 1/4 cup chicken broth
– 2 tbsp honey
– 1 tsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the duck breasts with salt, pepper, and olive oil.
3. Roast the duck breasts in the preheated oven for 20-25 minutes or until cooked through.
4. While the duck is roasting, combine cherries, red wine, chicken broth, honey, and Dijon mustard in a saucepan.
5. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10-15 minutes or until the glaze has thickened slightly.
6. Serve the roasted duck breasts with the cherry demi-glace spooned over the top.
Cooking Time: 25-30 minutes
Grilled Venison Steaks with Juniper Demi-Glace
Elevate your game with this bold and flavorful dish that pairs the richness of venison with the earthy notes of juniper. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 venison steaks (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup juniper berries, crushed
– 1 cup beef broth
– 1/4 cup red wine
– 2 tbsp butter
Instructions:
1. Preheat grill to medium-high heat.
2. Season venison steaks with salt, black pepper, and crushed juniper berries.
3. Grill venison steaks for 4-5 minutes per side, or until cooked to desired doneness.
4. Meanwhile, combine beef broth and red wine in a saucepan. Bring to a simmer over medium heat.
5. Reduce sauce by half, then whisk in butter until melted.
6. Serve grilled venison steaks with juniper demi-glace spooned over the top.
Cooking Time: 12-15 minutes
Pork Tenderloin with Apple Cider Demi-Glace
Elevate your dinner table with the rich flavors of apple cider and pork tenderloin. This simple yet impressive recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 (6-8 oz) pork tenderloin
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup apple cider
– 1/4 cup chicken broth
– 2 tbsp butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the pork tenderloin with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat. Sear the pork for 2-3 minutes per side, then transfer to a baking sheet.
4. In the same skillet, add apple cider and chicken broth. Bring to a boil, scraping up browned bits from the bottom of the pan.
5. Reduce heat to low and simmer the demi-glace for 10-15 minutes or until thickened slightly.
6. Finish the pork by basting it with the warm demi-glace during the last 2 minutes of cooking (about 12-14 minutes total).
7. Remove from oven, let rest for 5 minutes before slicing.
Cooking Time: 12-14 minutes
Seared Scallops with Saffron Demi-Glace
Elevate your seafood game with this elegant and flavorful dish, featuring tender seared scallops smothered in a rich saffron demi-glace.
Ingredients:
– 12 large scallops
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1/4 cup saffron threads, soaked in 1 tablespoon hot water
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pat scallops dry with paper towels.
3. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side, until golden brown. Transfer to a baking sheet and bake for an additional 5 minutes.
4. In the same skillet, melt butter over low heat. Add soaked saffron threads and cook, stirring constantly, for 1 minute.
5. Gradually whisk in chicken broth and heavy cream. Bring mixture to a simmer and cook until reduced by half, about 10-12 minutes.
6. Serve seared scallops with the warm saffron demi-glace spooned over the top. Garnish with fresh herbs.
Cooking Time: 20-25 minutes
Veal Medallions with Mushroom Demi-Glace
Elevate your dinner game with this classic French-inspired dish, featuring tender veal medallions smothered in a rich and earthy mushroom demi-glace.
Ingredients:
– 4 veal medallions (about 1 inch thick)
– 2 tablespoons olive oil
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup beef broth
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal medallions with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear veal for 2-3 minutes per side, or until browned. Transfer to a plate.
3. In the same skillet, sauté mushrooms and garlic until tender.
4. Add white wine and beef broth; bring to a boil, then reduce heat and simmer for 5 minutes.
5. Stir in butter until melted.
6. Serve veal medallions with mushroom demi-glace spooned over top. Garnish with chopped parsley, if desired.
Cooking Time: Approximately 20-25 minutes.
Chicken Cordon Bleu with Creamy Demi-Glace
Elevate a French classic with the rich flavors of creamy demi-glace, perfectly balancing the tender chicken and buttery ham. This show-stopping dish is sure to impress any gathering.
Ingredients:
– 4 boneless, skinless chicken breasts
– 4 slices of ham (about 1/8 inch thick)
– 2 tablespoons of unsalted butter, softened
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 1 tablespoon of all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Butterfly the chicken breasts by cutting a horizontal slit in each breast.
3. Place a slice of ham and a sprinkle of garlic inside each breast, then fold and secure with toothpicks.
4. In a skillet, melt butter over medium-high heat; sauté chicken until golden brown on both sides (about 5 minutes).
5. Transfer the chicken to a baking dish, cover with foil, and bake for 15-20 minutes or until cooked through.
6. Meanwhile, combine heavy cream and flour in a saucepan, whisking until smooth. Bring to a simmer over medium heat; cook until thickened (about 5 minutes). Season with salt and pepper.
7. Serve the chicken breasts with creamy demi-glace spooned over the top.
Cooking Time: 30-40 minutes
Ratatouille with Light Tomato Demi-Glace
This classic French vegetable stew from Provence gets a rich and velvety boost from a light tomato demi-glace. Perfect for a quick weeknight dinner or as an accompaniment to grilled meats or fish.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, sliced into 1/4-inch thick strips
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Light Tomato Demi-Glace (see below)
Light Tomato Demi-Glace:
– 1 cup beef broth
– 1/4 cup tomato paste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant, zucchini, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until vegetables are tender.
4. In a large saucepan, combine roasted vegetables, garlic, and diced tomatoes.
5. Simmer for 10-15 minutes or until flavors have melded together.
6. Stir in Light Tomato Demi-Glace and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Roasted Vegetable Medley with Balsamic Demi-Glace
Roasted Vegetable Medley with Balsamic Demi-Glace: A flavorful and vibrant side dish that brings together the natural sweetness of roasted vegetables and the tanginess of balsamic glaze. This recipe is perfect for accompanying your favorite main courses or as a standalone snack.
Ingredients:
– 2-3 carrots, peeled and chopped
– 2-3 Brussels sprouts, trimmed and halved
– 1 red bell pepper, seeded and sliced
– 1 small red onion, peeled and wedged
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Balsamic demi-glace (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25-30 minutes or until tender, stirring occasionally.
4. Meanwhile, heat the balsamic demi-glace in a saucepan over low heat.
5. Combine the roasted vegetables and warmed glaze in a serving dish.
6. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Wild Mushroom Risotto with Truffle Demi-Glace
Elevate your risotto game with this rich and earthy dish featuring a medley of wild mushrooms and a luxurious truffle demi-glace.
Ingredients:
– 1 cup Arborio rice
– 4 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine
– 4 cups vegetable broth, warmed
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Truffle demi-glace (store-bought or homemade), for serving
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add white wine and cook until absorbed, stirring occasionally.
5. Add 1/2 cup broth and stir until absorbed. Repeat process, adding broth in 1/2-cup increments, until rice is cooked, about 20-25 minutes.
6. Stir in truffle oil and mixed wild mushrooms. Cook until mushrooms are tender, about 3-4 minutes.
7. Serve risotto with truffle demi-glace spooned over the top.
Cooking Time: 25-30 minutes
Grilled Portobello Mushrooms with Red Wine Demi-Glace
Perfect as an appetizer or side dish, these grilled Portobello mushrooms are elevated by a rich and flavorful red wine demi-glace.
Ingredients:
– 4 large Portobello mushrooms
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1/4 cup red wine (such as Cabernet Sauvignon)
– 1/4 cup beef broth
– 2 tablespoons brown sugar
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the mushrooms with olive oil and season with salt and pepper.
3. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
4. In a small saucepan, combine red wine, beef broth, and brown sugar. Bring to a simmer over medium heat.
5. Reduce heat to low and let demi-glace simmer for 10-15 minutes, stirring occasionally.
6. Brush the grilled mushrooms with butter and spoon the warm demi-glace over them.
7. Garnish with fresh thyme leaves and serve immediately.
Cooking Time: 20-25 minutes
Beef Wellington with Classic Demi-Glace
Elevate your dinner party with this show-stopping Beef Wellington, paired with a rich and savory classic demi-glace. This impressive dish is sure to impress your guests.
Ingredients:
For the Beef Wellington:
– 1 (1.5-2 pound) filet mignon
– 1/4 cup mushroom duxelles
– 1 tablespoon butter
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 package puff pastry, thawed
For the Demi-Glace:
– 2 cups beef broth
– 1 cup red wine
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the filet mignon with salt, pepper, and thyme.
3. Sear the filet in a hot skillet with butter for 1-2 minutes per side. Let cool.
4. Spread mushroom duxelles over the filet, leaving a 1-inch border.
5. Roll out puff pastry to a large rectangle. Place the filet in the center and brush edges with water.
6. Fold the pastry over the filet, pressing gently to seal.
7. Brush the top of the Wellington with egg wash and cut a few slits for steam escape.
8. Bake for 25-30 minutes or until golden brown.
For the Demi-Glace:
1. Reduce beef broth and red wine in a saucepan by half.
2. Whisk in butter and flour to thicken. Season with salt and pepper, to taste.
Cooking Time: 30-40 minutes
Rack of Lamb with Rosemary Demi-Glace
Elevate your dinner party with this impressive and flavorful rack of lamb dish, finished with a rich rosemary demi-glace. Perfect for special occasions or a weekend treat.
Ingredients:
– 1 (1 1/2-pound) rack of lamb
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Rub the mixture all over the lamb, making sure to coat evenly.
4. Season with salt and pepper.
5. Roast the lamb in the preheated oven for 20-25 minutes per pound, or until it reaches desired doneness.
6. While the lamb is cooking, combine red wine and beef broth in a small saucepan.
7. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the glaze has thickened slightly.
8. Brush the rosemary demi-glace over the lamb during the last 5 minutes of roasting.
9. Remove from oven and let rest for 5-10 minutes before serving.
Cooking Time: approximately 45-60 minutes for a 1 1/2-pound rack of lamb.
Salmon Fillet with Lemon Herb Demi-Glace
This recipe combines the rich flavor of pan-seared salmon with a bright and citrusy demi-glace, perfect for a special occasion or everyday dinner. The lemon herb flavors complement the delicate taste of the salmon, creating a harmonious balance.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season salmon fillets with salt, pepper, and paprika.
3. Heat olive oil in a skillet over medium-high heat. Add butter and garlic; sauté for 1 minute.
4. Add salmon fillets to the skillet, cooking for 3-4 minutes per side or until cooked through.
5. While the salmon cooks, combine lemon juice, thyme, salt, and pepper in a small saucepan. Bring to a simmer over medium heat.
6. Reduce demi-glace by half, stirring occasionally.
7. Serve salmon with warm demi-glace spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Vegetable Stuffed Bell Peppers with Demi-Glace Drizzle
Elevate your mealtime with these colorful bell peppers stuffed to the brim with a medley of sautéed vegetables and served with a rich demiglace drizzle.
Ingredients:
– 4 bell peppers, any color
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., zucchini, carrots, mushrooms)
– 1 teaspoon paprika
– Salt and pepper, to taste
– Demi-Glace Drizzle: (see below)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off bell peppers and remove seeds and membranes.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add mixed vegetables, paprika, salt, and pepper. Cook until vegetables are tender, about 5-7 minutes.
5. Stuff each bell pepper with the vegetable mixture.
6. Place peppers on a baking sheet and bake for 25-30 minutes or until tender.
Demi-Glace Drizzle:
– 1 cup red wine
– 1 cup beef broth
– 2 tablespoons butter
Combine wine, broth, and butter in a small saucepan. Bring to a simmer and cook until reduced by half, about 5-7 minutes. Serve warm over stuffed bell peppers.
Summary
Elevate your special occasion cooking with these 18 gourmet demi-glace recipes. From classic Beef Bourguignon to innovative options like Pan-Seared Filet Mignon with Truffle Demi-Glace, these rich and flavorful sauces are perfect for impressing dinner guests. Whether you’re serving up tender lamb chops, fall-off-the-bone short ribs, or succulent scallops, a demi-glace adds an extra layer of sophistication to any dish.
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