If you know how to make beef tips you can remember back to a fall day where the temperature is dropping more everyday and heartier dishes start coming out like beef tips.
Very delicious and bone clinging richness of beef tips with demi-glace is very hard to beat. So, what is demi-glace, well if you take a stock and reduce it down till all the flavors have turned into a "syrup" consitency you will have demi-glace. Today I am going to use a base, but to make a demi without a base takes a long time. To Start, the French word glace means icing or glaze, which if you think of meat glaze you think YUM! Haha! Well, it is very intense in flavor. Traditionally its made with veal stock.
For this dish, all you need is demi, onions, and a tender cut of beef. Take the beef and season it with a little salt and pepper. Keep in mind stock has sodium in it and if you reduce it to a syrup you will have a perceived high salt content sauce. Just don't season the steak as much as you would without a saltier sauce.
I am using beef tenderloin scraps for this dish. I seasoned the beef and seared it quickly. I like my beef more on the rare side, so I seared it quickly on both sides and removed the meat from the pan. Probably for 1 minute on each side. Then place one medium onion sliced thin into the pan and add a little more butter. What your looking for is enough fat to keep the onions from sticking, if you use butter, the milk solids will start to brown and toast and this created real depth of flavor. I used about 2 tablespoons to one onion.
While the onions cook they will start to caramelize and smell amazing! Cook for about 15-20 minutes on medium heat or until the onions are nice and browned all over.
Finally add the beef back in and then the demi-glace and simmer for 1-2 minutes. I have served it with creamed spinach, and ginger walnut carrots.