Mark wrote:

> When I have beef barley soup, I want the pure essence
> of beef flavor, unadulterated by the flavors of vegetables,
> sugar, etc. Very few things complement beef flavor without
> changing it. Black pepper, bay leaf, sage, and caramelized
> onions are pretty much the range of flavors that complement
> without reducing beef from the star flavor to a bit player.

Why not just put a rare steak into a duck press?

Bob