I’m a fan of naked meat. I don’t like barbecue sauce on my barbecue or gravy on my pot roast. I don’t want anything to come between me and my meat. This holds true for steaks, especially my favorite, the rib eye. But not so much for filet mignon. Not my steak of choice. It’s too thick and doesn’t have the flavor of a rib eye. So, I thought..how about a sauce..a pan sauce to be exact.
And guess what? It was perfect. It was just what this filet needed. Now, there are a hundred and one pan sauces. I just made a basic one, feel free to elaborate in any way you choose, or better yet, leave me a comment telling me how you would elaborate.
And, by the way, for those of you that reached this page by googling “naked meat” and were disappointed to find the ramblings of a 52 year old with a tea pot as a mascot, sorry.
The Very Basic Red Wine Pan Sauce
- 1/4 cup beef broth
- 1/4 cup red wine
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- Salt and pepper
In the drippings of the pan (after you cook the steak), stir in the broth and red wine, scraping up the browned bits. Over high heat, reduce to about 1/2 (or about 1/4 cup). Whisk in the butter and Dijon mustard, season with salt and pepper to taste.
This will be my entry for Foodie Friday at Designs by Gollum!