Roast Beef with Demi-glace Sauce

Procedure

1. 1
   Prepare the Beef: Take the beef out of the refrigerator 30 minutes before cooking to reach room temperature. Pat it bone-dry with paper towels.
2. 2
   Rub the beef generously with cooking oil, salt, and plenty of cracked black pepper.
3. 3
   Sear for Flavor: Heat a heavy skillet over high heat. Sear the beef on all sides (including the ends) until a deep brown crust forms. This "Maillard reaction" is essential for the flavor of your sauce later.
4. 4
   Roast: Transfer the beef to a small roasting pan. Add the crushed garlic and herbs on top. Roast in a preheated oven at 190°C for 15–20 minutes (for medium-rare) or until the internal temperature reaches 52°C.
5. 5
   Rest the Meat: Remove the beef from the oven, wrap it loosely in foil, and let it rest for at least 10–15 minutes. Do not skip this, or the juices will run out when you slice it.
6. 6
   Deglaze the Pan: Place the roasting pan (or the searing skillet) over medium heat. Pour in 50mL of red wine or water. Scrape all the browned beef bits from the bottom.
7. 7
   Make the Demi-Glace: Pour 250mL of water into the pan. Whisk in 25g of Menu Demi Glace Powder Mix 1KG until completely smooth.
8. 8
   Simmer the sauce for 5 minutes, stirring occasionally, until it thickens into a glossy, dark mahogany glaze.
9. 9
   The Finish: Whisk in 20g of cold butter at the very end to give the sauce a velvet-like sheen and a rich mouthfeel.
10. 10
    Slice and Serve: Thinly slice the roast beef against the grain. Arrange the slices on a warm plate and pour the hot Menu Demi Glace Powder Mix 1KG sauce generously over the meat.