Teres Major with Ad Hoc Demi Glace Sauce

1/2 teres major steak (about 1/3-1/2 pound)         $4.00

1/2 tablespoon high quality cracked pepper           $0.20

1 teaspoon kosher salt                                                       $free (ish)

1/2 cup decent quality red wine                                    $2.00

3/4 cup veal stock                                                               $free (if you’ve already made it)

1-2 tablespoons pre-made demi glace (optional)  $free (scroll to the bottom of the link above)

Total Cost                                                                                $6.20

Take the meat out of the fridge at least 30 minutes before you intend to cook it (but not too much longer than 30 minutes if you’re scared of germs). About 10 minutes before you start cooking, pre-heat the oven to 450 degrees. Rub the salt and pepper into the outside of the beef.

Heat your cast-iron or other no non-stick skillet. Once hot, add the meat, which should produce a nice sizzle. Sear on each side for about 2-3 minutes.

Immediately after removing the meat from the skillet, place it in a roasting pan, and very quickly add the red wine to the pan. Using a wooden spoon, scrape up the fond from the bottom (the brown bits). Now that the fond is scraped up, put the meat in the oven. (If you have a partner in the kitchen, as we are lucky enough to have, get your teammate to put the meat in while you are scraping.) Once this has reduced by half (which shouldn’t take long), add the veal stock and pre-made demi if you want to.

Reduce the heat of the skillet to medium-low and stir occasionally as the sauce reduces.* Remove the meat from the oven after 5-7 minutes (or, for more accurate results, insert a meat thermometer and remove from the oven when it reaches your desired temperature, which for us is 122 for rare.) Once the meat is out of the oven, allow it to rest under tin foil for 10 minutes.

Plate the sauce first and then arrange the meat over top. ENJOY!!

*You may notice that our sauce looks a little grey – that’s because we reduced it the whole time in a cast iron skillet. Next time, we’re going to try pouring it into a saucier right after we add the veal stock to see if we can maintain a prettier color. If you’re cooking with cast iron, this might be a good idea…

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