The Old-School Ingredient Andrew Zimmern Uses For Richer Steak Flavor - Tasting Table

"Demi-glace is a sacred old school brown sauce known for its velvety richness and versatility, essential for classic dishes like steak au poivre."

"Steak au poivre originated in 19th-century Normandy bistros and was popularized in the U.S. by French chefs and the influence of Julia Child."

"The preparation of steak au poivre involves searing steak, adding a bouquet garni, flambéing with cognac, and stirring in mustard and demi-glace."

"The resulting sauce from steak au poivre is a smooth, aromatic, inimitably meaty complement to the crusted, pan-seared steak."

Demi-glace is a classic French sauce made from equal parts Espagnole sauce and reduced beef or veal stock. It enhances dishes like steak au poivre, which originated in 19th-century Normandy. Chef Andrew Zimmern emphasizes its importance in traditional cooking. The preparation involves searing steak, adding aromatics, flambéing with cognac, and incorporating demi-glace for a rich sauce. This sauce complements the steak, creating a flavorful and luxurious dining experience.

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