How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
6 anchovy fillets, minced
6 tablespoons unsalted butter, softened
1 small shallot, minced
1 tablespoon minced fresh parsley
1 1/2 teaspoons finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Freshly ground pepper
Four 1-inch-thick steaks (about 11 ounces each for bone-in steaks, 8 ounces for boneless)
In a bowl, combine the anchovies, butter, shallot, parsley, lemon zest, lemon juice and 1/4 teaspoon pepper. Wrap the butter in a piece of plastic wrap, shape into a 1-inch-thick log and freeze until firm.
Preheat the broiler. Arrange the steaks on a broiler pan, season with salt and pepper and broil for about 2 to 3 minutes per side for medium- rare. Transfer the steaks to plates, top each one with a 1/4-inch pat of the butter and serve immediately.