It bugs me when people change ten things and then rate a recipe 5 stars. That said, I changed a bunch of stuff and am rating this 5 stars! That's because the the technique outlined here would produce great results regardless of the changes I made. I didn't have any of the fresh herbs, so I left them out (didn't want to attempt with dry herbs as I think they would just burn). ALso I had no veal demi glace (shocker) so I used plain old beef broth. Otherwise followed recipe, and it was nearly as amazing as the fancy restaurant dish that made me want to try this. One major tip though, unless you have high ceilings and a good metal range hood, take the pan outside to add the brandy/ignite. I was really glad I did when I saw the 8 foot flames shoot up! The sauce comes out a little salty, but soooo good, and the restaurant's version was salty too, so I think that is how it should be.
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It bugs me when people change ten things and then rate a recipe 5 stars. That said, I changed...
