Recipe courtesy of Bastien's Restaurant
Episode: Denver
Black and Tan
Total:
16 hr 55 min
Active:
25 min
Yield:
1 serving
Level:
Intermediate
Total:
16 hr 55 min
Active:
25 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Homemade Demi Glace:
  • 10 pounds veal bones
  • 4 stalks celery, coarsely chopped 
  • 2 large carrots, coarsely chopped
  • 2 large yellow onions, coarsely chopped
  • 8 ounces tomato paste 
  • 1/4 cup red wine 
  • 3 bulbs fresh garlic, halved 
  • 1 bay leaf 
  • Handful fresh parsley 
Gorgonzola Reduction:
  • 1/4 cup heavy cream
  • 1/4 cup loosely packed gorgonzola 
  • 1 teaspoon granulated garlic 
Steak:
  • 1 10-ounce New York strip steak
  • Salt and freshly ground black pepper
Crimini Mushrooms:
  • 4 large crimini mushrooms, sliced
  • 1 tablespoon butter 
  • Salt and freshly ground black pepper

Directions

For the demi glace: Preheat the oven to 400 degrees F. Place the veal bones with the onions, carrots and celery on a large sheet pan. Brush the bones with some tomato paste and cook 30 minutes.

Flip the bones and brush the other side with some tomato paste, then return the bones to the oven. Once the bones are crispy and dark, transfer with the vegetables to a large stock pot. Deglaze the sheet pan with red wine, adding all the browned bits and wine to the stock pot. Add the garlic, bay leaf, parsley and just enough water to cover the bones. Bring to a boil, then reduce the heat to a slow simmer for 12 to 14 hours.

Strain the stock, return to the pot and reduce the liquid over medium-high heat until it is as thick as you would like your demi glace to be.

For the gorgonzola reduction: Combine the cream, cheese and garlic in small saucepan, and reduce until thick, like gravy.

For the steak: Bring the steak to room temperature, at least 45 minutes or up to 1 hour 30 minutes for best results!

Sprinkle the steak generously with salt and pepper. Grill the steak to an internal temperature of 135 degrees F for medium rare (recommended) or desired doneness. Let steak rest for half the time it took to cook it.

For the mushrooms: Saute the mushrooms in a saucepan with the butter and some salt and pepper until tender, 2 to 3 minutes.

Serve the mushrooms over the steak along with the demi glace and gorgonzola reduction.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Perky Black and Tan

Recipe courtesy of Andrea Albin

Batini Black

Recipe courtesy of Four Seasons Hotel Austin

Black Macarons

Recipe courtesy of Chuck Hughes

Black Beans

Recipe courtesy of Norman Van Aken

Black Beans

Recipe courtesy of Norman Van Aken

Black Pasta

Recipe courtesy of Mario Batali

Cracked Black Pepper Pasta

Recipe courtesy of Lorraine Pascale

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Pizza Masters

9:30am | 8:30c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Cake Hunters

11:30am | 10:30c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Bakers Vs. Fakers

8pm | 7c

Cupcake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

1am | 12c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here