Savory Choice Demi-Glace Review

During a recent visit to Surfas Culinary District in Costa Mesa, I found this little package of Savory Choice Demi-Glace. Since I rarely make a true demi-glace at home, I thought it was the perfect candidate for my first product review. I purchased this myself and was not in contact with the company at all, just so you know! Hope you enjoy the recipe.


Filet Mignon Recipe


  • 2 filet mignon steaks
  • Olive oil
  • Kosher salt and fresh cracked pepper
  • 2 onion slices
  • 1 tablespoon minced shallots
  • 1/2 cup red zinfandel wine
  • 1 package Savory Choice Beef Demi Glace


  1. Drizzle steak with olive oil on both sides of the steak.
  2. Sprinkle with kosher salt from the heavens on each side. Sprinkle with a generous amount of fresh cracked pepper.
  3. Turn burner on medium-high heat. Add 1 tablespoon olive oil and sear steaks 2-3 minutes each side.
  4. Transfer steaks to another clean saute pan on top of a sliced onion each.
  5. Add 1 tablespoon minced shallot to the hot steak pan, and deglaze with 1/2 cup red wine. Reduce by half.
  6. While wine is reducing, finish the steaks (in the pan) on the grill or oven at 500 F.
  7. After 3 minutes, the wine is reduced by half. Pour in the demi glace package. Strain the demi-glace. Pour some of the juice from the steaks into the sauce, and add 1/2 teaspoon butter.
  8. Set steaks on plate, top with grilled onion, and drizzle with the demi glace.

Recipe by Jason Hill /