Demi glace

So its just a paste for a quick way to get a demi-glace but it also can be used to make your beef gravy taste even more tasty. So I first tried it with tenderloin steak. I used my cast iron skillet. It seems like if you use a non stick pan it is hard to get a nice brown on the meat. Of course I cooked the steaks medium rare, I don't want to dishonor the cow for sacrificing his life for me, the least I could do is cook it right. Once the steaks were done, I let them rest and quickly sauteed a small handful of chopped shallots. Once they were soft and poured in a little brandy to deglaze the pan (you could use water, I need to do a post about cooking with alcohol . . . remind me) and a tablespoon of the demi-glace. Once it cooked a little, it was ready. I sliced the steak and topped it with the sauce. It was delish! Get a friend like Kris and she will buy you some.