Heat the demi-glace in a small pan.
Drizzle demi-glace over the serving plates, slice the meat into
thick slices, and place the meat atop the sauce. Spoon the turnips
on the side and drizzle more demi-glace onto the meat; sprinkle
with fleur de sel and parsley. Serve immediately.
* Pomeroy cooks this with a grass-fed New York strip that she
butterflies and then rolls up, so that the porcini–truffle salt
mixture is spread more evenly throughout the meat. While it’s
excellent, the prime rib is a better option to make at home.* You can mix the sugar with a little water to make a “slurry” to
even things out before pouring it over the turnips; but Pomeroy
emphasizes you should use just a little water or it’ll disrupt the
caramelization.