½ lb (250 g) thinly-sliced beef (chuck or rib eye)
Kosher salt and freshly ground black pepper
All-purpose flour, to coat
2 tablespoons (30 g) butter
¼ cup (30 g) bread flour
1 tablespoon tomato paste
½ tablespoon brown sugar
2 tablespoons Worcestershire sauce
3 tablespoons red wine
1 ⅕ cups (300 ml) chicken broth
Kosher salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
1 medium onion, halved and cut into ½”-thick slices
10 mushrooms, stemmed and halved
Season the beef with salt and pepper and lightly coat with flour. Set aside.
[Demi-Glace Sauce] Add butter in a small saucepan and heat over low heat. Once the butter melts, add in bread flour and cook for about 5-10 minutes while stirring frequently with a spatula. Once the texture becomes smooth and brown, add in tomato paste and brown sugar. Cook over low heat for about 3 minutes until dark brown and turn off the heat. Add in Worcestershire sauce, red wine and mix well. Gradually pour in chicken broth and mix well until even to avoid lumps. Set aside.
Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, add in beef and stir-fry for about 1 minute until browned.
Turn down to low heat, add in onions and mushrooms, lightly stir and cover with lid. Cook for about 10 minutes, stirring occasionally to avoid scorching.
Pour in Demi-Glace Sauce and mix well. Cover and simmer over low heat for another 5 minutes, stirring occasionally to avoid burning.
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