Ok, so after much R & D, I have managed to produce my own demiglace. I've made several tests now, and I can make great bordelaise sauce with it.
The next step though is to figure out the best way to use this sauce. I definitely want to use red meat, so a steak or a roast tenderloin is a no-brainer.
But I'm a little at a loss when it comes to the vegatables. I need a good combination of vegetables, a good way to cook them (I'm really not sure whether to roast, steam, braise, or boil) and most importantly, how to plate them with the bordelaise and beef so that everything looks classy.
As good as my sauce tastes, I don't want it to make my meal look like stodge! Can someone recommend some vegetable combinations (with recipes / cooking methods) and does someone have some good arrangements with photos that look good?
The next step though is to figure out the best way to use this sauce. I definitely want to use red meat, so a steak or a roast tenderloin is a no-brainer.
But I'm a little at a loss when it comes to the vegatables. I need a good combination of vegetables, a good way to cook them (I'm really not sure whether to roast, steam, braise, or boil) and most importantly, how to plate them with the bordelaise and beef so that everything looks classy.
As good as my sauce tastes, I don't want it to make my meal look like stodge! Can someone recommend some vegetable combinations (with recipes / cooking methods) and does someone have some good arrangements with photos that look good?