For the demi glace: Preheat the oven to 400 degrees F. Place the veal bones with the onions
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.
, 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 and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.