A deeply reduced beef demi-glace made from beef bones simmered slowly until the stock becomes glossy, concentrated and rich. It is the classic restaurant finishing sauce, ready to use at home.

Warm gently and spoon over a rested steak — it is made to accompany our Cape Grim eye fillet — or use a spoonful to enrich pan sauces, braises and gravies. A small amount brings depth and a polished, glossy finish to the plate. 

Made by G. McBean Family Butcher, Prahran Market.

Base: Slow-simmered beef bones

Use: Finishing sauce for steak, especially eye fillet; enriching pan sauces and braises

To serve: Warm gently; do not boil