Mushroom Demi Glace

This is the sauce I used with the Beef Tenderloin at the Chamber Dinner Party.

Demi takes a long time to make, but it isn't something you have to be constantly attentive with.

I started making a standard beef stock. I bought a whole bunch of what HEB calls "soup bones" and put them on a half sheet pan.


I roasted them until I got a nice dark color. You can make beef stock without roasting the bones if you want your sauce to be lighter in color. But I wanted a nice dark color and a richness that comes from caramelization.


I then rubbed the tops and sides of the bones with tomato paste.


I then continued to roast the bones till I liked the color. The paste will help with the color, but it will especially help with building a rich flavor.


I then put the bones into a pot and deglazed the roasting pan with red wine. I turned on one of the burners to help me scrape all of the goodness off the bottom of the pan.


I then put the deglazing liquid into the pot and then filled it about 3-4 inches above the bones with water & brought it to a simmer.


I then put the burner all the way down on low. When you make a stock, you don't want it to be at a boil or a simmer, as there will be too much evaporation. You want it just hot enough were bubbles occasionally break to the surface.

I skimmed the top of pot for all the scum that builds up and the oil that rises to the top. I let the stock cook over night on the low low heat.


I skimmed the top again for scum and oil. I then added Carrots, Onions, Celery and Black Peppercorns & cooked the stock on that low low heat for another 3 hours.


I removed the bones from the stock and strained it through a fine mesh strainer into another sauce pot.


What I had was a beef stock. In order to turn it into a true demi, I needed to reduce it down to about 1/2 to 1/3 to really concentrate the flavors.



I then put it in a container and refrigerated it. Demi will last in the refrigerator for months.


To finish, I trimmed about half a pound of oyster mushrooms, taking off their stems and cutting the large pieces in half.


I sautéed them in a hot pan with hot oil until I liked their color.


I seasoned the mushrooms & then added about half of the cold demi to the pan.


I let it all incorporate together then added a little butter to the pan, and tasted it for seasoning.