with Fresh Herbs
Classic Gravy with Fresh Herbs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Beef Stock Concentrate
Not included in your delivery
PREP: Halve, peel, and mince half the shallot (save remaining half for another use). Peel and mince or grate garlic clove. Strip thyme leaves from stems and pick sage leaves from stems; finely chop thyme and sage leaves until you have ¼ tsp each (skip if you chopped all the thyme and sage while prepping the stuffing).
SIMMER: Melt 1 TBSP butter in a large pan over medium-high heat. (TIP: If it’s clean, use the pan you used for stuffing.) Add minced shallot, garlic, ¼ tsp chopped thyme, and ¼ tsp chopped sage. Cook, stirring, until fragrant, 1 minute. Add 1 TBSP flour; whisk constantly until incorporated, 30 seconds. Slowly whisk in ¾ cup water, beef stock concentrate, and one packet of beef demi-glace. Bring to a boil, then immediately reduce to a low simmer. Cook until thickened, 8-10 minutes. Season with salt and pepper.
FINISH: Transfer gravy to a gravy boat or serving bowl and cover to keep warm. (TIP: Use a microwave-safe serving bowl for easy reheating.) (Wash and dry pan and reuse to sear Peppercorn-Crusted Beef Tenderloin.)