Ingredients
beef 700 g
beef broth 100 ml
dry red wine 1 glass
olive oil 2 tbsp
butter 2 tbsp.
balsamic vinegar 1 tbsp.
cinnamon (malabar) 1 sheet
ground black pepper (orange)
salt
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Cooking:
STEP 1
Cut the meat across the grain, each piece should weigh approximately one hundred grams. Sprinkle generously with orange pepper. Add butter or olive oil to a hot skillet and heat.
STEP 2
Put the pieces of meat, fry until appetizing crust. When a crust forms, sprinkle with salt. Pour in stock, balsamic vinegar and wine. Boil.
STEP 3
Add a sheet of Malabar cinnamon. Reduce the heat, cover with a lid, cook over low heat for about sixty minutes. Serve spicy beef in red wine with garnish.
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Today I'm going to show you the basic technique of making a pan sauce for your steak the first thing I'm going to do is season my steaks then get them in a hot pan to start searing use a little bit of kosher salt and some fresh cracked pepper a little bit of a neutral oil like canola and I'll get these in with the seasoned side down and these steaks are just a strip filet so it's a strip steak split in half that way everybody gets a little medallion rather than one large steak so I'm using a stainless steel pan I like this because it helps create a little Fond you wouldn't want to use a nonstick pan because a nonstick pan will not create the kind of Fond which is where the the meat itself starts to stick to the pan create this little crust on the pan which has a ton of flavor in it you can use cast iron but sometimes cast iron has that seasoning right that you develop over time and sometimes that may bring in some flavors that you don't necessarily want in your pan sauce or your pan sauce may take out a lot of that seasoning we get these flipped real quick I can tell they were ready to flip because they release easily from the pan all right so that's what I'm looking for a nice sear a nice mahogany crust on the outside of that steak so I've taken my steaks out now I can build my sauce so making a pan sauce has a few basic elements you're taking your steaks after they've been seared you pull them out to rest you're building your sauce upon that foundation that you have in the pan the first thing I would do is add some kind of flavoring aromatic so in this case we've got pearl onions I'm getting a brown on these pearl onions if I was using shallots or garlic I would add the shallots first let them cook a little bit before adding the garlic because garlic can burn very quickly all right next I'm adding the red wine I add this first because I wanted to reduce and I wanted to release a little bit of that alcohol red wine adds a little acid it let adds a little complexity and a complementary flavor to your steaks so I've let the alcohol cook off a little bit and now we'll go in with the beef stock so now I'll bring this up to a simmer and allow it to reduce by about 1/2 beef stock is a nice rich flavor that adds a little body to your sauce if you just had already one it would be too much on the wine you want something else that's kind of rich and flavorful to add to the sauce itself so after the beef stock I'll add in the tomato paste and then allow it to reduce by half so tomato paste is a nice thickener again it's rich it gives body it has a little bit of acidity to it and it goes well with a red sauce you could use a mixture of cornstarch and water like a slurry you could use a butter and flour mixture known as a roux to thicken as well so now I'm trying to distribute the tomato paste into the sauce so it's evenly incorporated that way it thickens consistently and by doing this I'm also helping to bring the Fond off the bottom of that pan tomato paste is well incorporated so I'll add the thyme I'm going to turn this down from a hard boil to a nice simmer so it reduces gently all right so it's just a consistency I want it's slightly syrupy and when I drag my spoon across the bottom of the pan I can see it kind of holds a line so that's a nice thickness for a sauce like this so the next thing I'm going to do is add in a little bit of butter just I want to finish this off with the butter adds a sheen it adds a rich flavor and it makes it kind of luxurious so you want to keep the butter moving as you add it to the sauce it helps to emulsify it in you don't want it just melting and cooling up on top you want to Melissa fly into the sauce all right now I'm gonna add the steaks back I cook these steaks too rare so I want to put them back kind of glaze them with that sauce and just bring them up to that medium-rare these can continue to cook for just a few minutes while I go get my plates ready all right now these are nice and glazed on that side I'm gonna flip them over just to finish them off evenly all right so now these have had a couple minutes the sauces glaze them nicely so I'll play them up and then drizzle my sauce around and they'll be ready to serve so once you get the basics of making a pan sauce it's pretty easy to improvise and play around with all the ingredients that go into it you just want to build it nicely and use up all that flavor you've already built in the bottom of your pan there's a classic technique on how to make a pan sauce at home now you have a great way to impress your friends a thing
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