After sauteing or roasting meat, make a simple gravy or pan sauce by incorporating the browned bits that stick to the bottom of the pan. Deglazing provides a yummy sauce to serve with your meat, and makes cleanup easier as well. Follow this recipe for guidelines on how to deglaze your pan.
A delicious pan sauce adds the finishing touch to this steak dinner for two.
1. Trim fat from two beef steaks, such as top loin, ribeye, or tenderloin, cut about 3/4 inch thick. Heat a large skillet over medium-high heat. If possible, do not use a nonstick skillet. Add 1 tablespoon cold unsalted butter; reduce heat to medium. Cook steaks about 3 minutes per side or until medium rare (145 degrees F). Cover steaks with foil; let stand for 5 minutes while preparing the sauce.
2. Drain fat from skillet. Add 1/3 cup dry red wine or apple juice, 1/4 cup reduced-sodium beef broth, and 2 tablespoons finely chopped shallots or 1 clove minced garlic to the hot skillet. Cook and stir over medium heat. Deglaze the pan by scraping up the browned bits in the bottom of the skillet. Cook over medium heat for 3 to 4 minutes or until liquid is reduced to about 2 tablespoons. Reduce heat to medium-low.
3. Stir in 1 tablespoon whipping cream (no substitutions). Add 4 tablespoons cold unsalted butter, 1 tablespoon at a time, whisking until butter melts and sauce thickens slightly. Season to taste with salt and white pepper.
Beef isn't the only meat that works for deglazing. Those flavorful bits that remain after roasting poultry are also fair game to make a delicious pan sauce or chicken stock.
Regular pans -- not nonstick -- work best for deglazing.
-I'm Sue with the Better Homes and Gardens test kitchen. Quick to make pan sauces are cooks' best weapon for dressing up sauteed steaks, chops, chicken breast, or fish fillets. Here are secrets to success for making delicious, simple pan sauces every time. First, saute the meat in a skillet until well brown on both sides. For the best browning, use a pan with a stainless steel interior, not a nonstick one. The browning both on the mean and in the pan is key. In french, it's called fond, which means foundation. And it's what will give the sauce deep flavor and color. As you saute, don't move the meat around on the pan. Constant contact to the hot surface of the pan will create a gorgeous brown crust on the meat. Now, make the sauce. remove the meat from the skillet and loosely top with foil to keep warm. Add in shallots to the pan and saute over low heat until soft. Then, add liquid to the pan-- wine, apple juice, or broth. This step is called de-glazing, and it's away to release those delicious brown bits of the fond from the bottom of the pan. If you're using wine to the glaze, remove the pan from the heat, so the alcohol doesn't ignite. Add additional broth if you like, then simmer over medium high until the sauce starts to thicken. You'll know it's ready when it leaves a path in the pan as you pull a paddle through. Remove the pan from the heat, and finish the sauce with slices of cold butter stirring each slice into the sauce before adding the next. This adds body, richness, and a beautiful shim. Finally, add lemon juice for balance and brightness and your favorite chopped herb if you like. However you decide to tailor your sauce, it's about to be delicious with our secrets to success from better homes and gardens.