Recipe – Bistro tender with mushroom red wine demiglace

Demiglace
3 pounds assorted veal bones

1 carrot, roughly chopped
1 small onion, roughly chopped

1 celery stalk, roughly chopped
1 bouquet garni, (parsley, thyme,
bay leaf, peppercorns bundled
tightly in cheesecloth)
2 garlic cloves, fi nely chopped
1/2 cup red wine
1 1/2 tsp ground pepper

1/4 tsp salt

1/2 cup tomato paste
2 cups mushrooms (button,
portabella, shitake) cut in half

1 shoulder steak, trimmed
1 tsp butter

Method
Preheat oven to 350.
Spread bones, carrots, onion, celery on baking sheet. Roast, tossing several times, until bones start to take on color.
Add tomato paste and roast 5 minutes more.

Transfer to stockpot, add 2 quarts water and bouquet garni and bring to a boil. Reduce heat and simmer uncovered, until liquid measures 2 cups (about 2 hours).
Remove and discard bones. add red wine and reduce by half. Drizzle steak with a little olive oil, season with salt and pepper and grill to your desired temperature.
In a pan, sauté mushrooms, add demiglace, turn heat off. Stir in butter.
Slice steak on a bias, and toss with sauce. Bon apetit!

Recipe by chef Caleb Moss of the Backstage Bistro