Turkish 
English Demi-Glace Sauce Recipes
Bring gourmet sophistication to your kitchen with SIRRI Demi-Glace. Explore refined recipes that add depth, elegance, and restaurant-quality flavor - perfect for enhancing meats, sauces, and signature creations.
Gourmet Recipes Featuring the Classic Demi-Glace Touch.
Experience the Depth of Flavor in Every Savory Spoonful.
Grilled Ribeye Steak with Classic Demi-Glace
Servings: 2 | Preparation Time: 10 min | Cooking Time: 20 min
Ingredients:
- 2 ribeye steaks (300g each)
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 50g SIRRI Demi-Glace (for 700ml sauce)
- 700ml water
- Fresh thyme sprigs for garnish
Method:
- Rub steaks with olive oil, salt, and pepper.
- Grill or pan-sear over high heat for 3–4 minutes per side (or until desired doneness). Let rest for 5 minutes.
- In a small saucepan, dissolve SIRRI Demi-Glace in water and simmer for 5 minutes until glossy and slightly thickened.
- Plate ribeye steaks, drizzle demi-glace generously over the top, and garnish with thyme.
Kuzu Pirzola (Turkish Lamb Chops with Demi-Glace)
Servings: 4 | Preparation Time: 20 min | Cooking Time: 30 min
Ingredients:
- 8 lamb chops
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1 tsp paprika
- 60g SIRRI Demi-Glace (for 850ml sauce)
- 850ml water
- Fresh mint & parsley for garnish
- Grilled eggplant and peppers (for serving)
Method:
- Rub lamb chops with olive oil, salt, pepper, coriander, and paprika. Marinate 15 minutes.
- Grill or pan-sear chops over medium-high heat until golden on the outside and cooked to preferred doneness.
- In a saucepan, prepare SIRRI Demi-Glace with water, simmer until smooth and glossy.
- Plate lamb chops with grilled eggplant and peppers.
- Drizzle demi-glace over the chops as the luxurious finishing touch, garnish with mint and parsley.
Izgara Antrikot (Turkish Grilled Ribeye with Demi-Glace)
Servings: 2 | Preparation Time: 15 min | Cooking Time: 10 min
Ingredients:
- 2 ribeye steaks (300g each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 50g SIRRI Demi-Glace (for 700ml sauce)
- 700ml water
- Fresh parsley, chopped (for garnish)
- Grilled vegetables (tomatoes, peppers, onions) for serving
Method:
- Rub steaks with olive oil, salt, pepper, cumin, and oregano. Let marinate 15 minutes.
- Grill steaks over high heat for 3–4 minutes per side (or until desired doneness). Rest for 5 minutes.
- Prepare SIRRI Demi-Glace with water in a saucepan, simmer until glossy.
- Plate ribeye steaks with grilled vegetables.
- Spoon demi-glace over the steak as the final Turkish-inspired finishing touch and garnish with parsley.
