Black Demi-Glace with Seared Hangar Steak

Ease of Preparation: Medium

Yield: 4 servings

Ingredients:

• 5 pounds (2.27 kg) beef bones
• 3 yellow onions, chopped
• 3 carrots, chopped
• 4 stalks celery, chopped
• ¼ cup (60 ml) tomato paste
• 2 bay leaves
• 1 tablespoon (15 ml) black peppercorns
• 8 parsley stems
• 8 thyme sprigs
• 1 head black garlic (not dehydrated), cloves pushed through a fine mesh sieve
• 1 tablespoon (15 ml) onion ash

Seared Hanger Steak

• 2 pounds (907 g) hanger steak, cleaned
• Salt and pepper
• Vegetable oil, for sauté

• Blanched and sautéed broccolini, to serve
• Brunoised and sautéed red pepper, to serve

Method:

For the Black Demi Glace:

Preheat oven to 450 F (230 C).

Roast the beef bones, onions, carrots, and celery in a roasting pan for 15-20 minutes, until bones are evenly browned.

Remove from the oven and allow to cool slightly before slathering the bones with the tomato paste. Return the pan to the oven until the tomato paste is slightly caramelized and darkened, 5-10 minutes more.

Add browned bones and vegetables to a stock pot and top up with enough cold water to cover plus 2 inches (5 cm).

Add bay leaves, peppercorns, parsley stems and thyme sprigs.

Bring to a simmer, then reduce heat to medium-low.

Simmer for 6 hours.  Regularly skim off any foam or impurities that float to the top.

Remove the bones and strain the liquid to make brown stock.

To turn brown stock into demi-glace, pour the liquid into a wide-bottomed pot or rondeau, bring to a simmer over medium heat and reduce by 2/3.

Once reduced, stir in the black garlic and onion ash. Keep warm until needed.

For the Seared Hanger Steak:

Season the steaks well with salt and pepper. Place them on a wire rack over a sheet pan and allow them to come to room temperature.

Heat a film of oil in a cast-iron pan over medium-high heat. Place the steaks in the pan and cook, 2-2.5 minutes per side for medium-rare.

Allow the steaks to rest for 5 minutes before slicing.

To Serve:

Plate the sliced steaks alongside the broccolini. Drizzle the meat with the Black Demi Glace and serve immediately.