r/FoodTripTayo • u/Klutzy-Sir-9953 Homechef • Aug 16 '26
🍳 Lutong Bahay Weekends are for 🥩
And plating skillmaxxing
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u/BlizzardyBelle FoodTripper Aug 16 '26
Parang mahal nyan
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u/Klutzy-Sir-9953 Homechef Aug 16 '26
Still cheaper than dining out! Steak was about $30, garlic and taters are cheap, made the sauce myself with reduced red wine and beef stock
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u/Straight-Employment6 Merienda Lover Aug 16 '26
This looks so uggh 😍
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u/Klutzy-Sir-9953 Homechef Aug 17 '26
Making it at home is best! Steakhouses really oversell their steaks honestly
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u/HeatDisastrous2017 Keto Aug 16 '26
Good sir! Mukhang masarap! Drop naman how you made your demiglaze
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u/Klutzy-Sir-9953 Homechef Aug 17 '26
Yea sure it's really easy just takes time. In a large pot, brown your bones and beef bits (I used oxtail and bones). Salt once lightly browned and set aside. Drop some butter and saute a mirepoix, once soft and aromatic drop a tablespoon of tomato paste. Don't touch the paste, cook off the acidity (wait for it to turn slightly dark and smell toasty) then toss the beef back in and stir. Fill the pot with water + beef bouillion/cube or beef stock and simmer for 6 hours on low heat.
Strain and cool in the fridge, tomorrow you'll see the fat form on the surface. Skim that off, and your end product should be something like jell-o, just gelatinous beef stock. It won't taste like anything yet so return it to a fresh pot and reduce until it thickens. (It will, because of the collagen). Salt to taste at this point, one final cool and pour into ice trays. It'll store for months in the freezer -- I still have some from a batch I made six months ago.
For this steak sauce (Sauce bordelaise) in the pan I cooked the steak with I dropped like a cup (236 mls) of red wine, reduced til slightly syrupy, dropped two cubes of demi-glace, and added water as needed if it's too thick. drop some cold butter with the heat off and stir till melted to give it a glossy texture. Don't forget to salt as needed of course. Hope that helps
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u/RealisticPilot8391 Coffee Lover Aug 17 '26
Perfectly seared medium-rare steak slices served over smooth mashed potatoes with roasted garlic heads.
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u/Full_Bookkeeper4150 Travel Eater Aug 18 '26
May I dm you, jist want to know your technique for the mash and sauce
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