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Food: Red Wine Pan Sauce

November 2, 2010

There’s nothing like a Meatless Monday and the taunts from your food-world friends reminding you how pathetic you were during your vegan days to make you hungry for a nice, juicy, pan-seared piece of steak. And so, today I visited my friendly neighborhood butcher for a few dirty jokes, a lesson on inventory control, and some sirloin.

But what to accompany this steak? Think…think. Give me a minute…wait for it…

inspiration

Red wine pan sauce. Yes.

First, cook your steak. For tips, check out my last post on steak.

hello pretty.

Rest your steak on a plate under some tinfoil, then prepare your sauce in the same pan used to cook the steak.

Deglaze the pan with 1 1/2 cups red wine (Shiraz or similar). This means you will pour the wine into the pan and use a spatula to scrape the delicious meaty bits from the bottom.

arty deglazing shot

Over medium heat, add one minced shallot and a few sprigs of thyme. If you don’t have thyme, use sage. If you don’t have sage, use rosemary. If you don’t have…you get it.

reduce, add herbs

Simmer the mixture until reduced by 3/4- this will take about 10 minutes or so. When the sauce has reduced, remove pan from heat and add 2 tbsps of cold butter to the pan.

butter

Spoon over steak.

Enjoy not being a vegan.

Voila.

hello pretty.

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