::Levelwave:: wrote:

> Tonight I tried to make a quick pan sauce after searing a NY strip in a
> pan and finishing it off in the oven. Pulled the steak out, added butter
> and shallots - let cook a few - then added a small pinch of flour - let
> cook then added red wine (Hardy Cab $9ish). Well what I wound up with
> was a pan sauce that tasted like sour grape juice. I always get great
> tasting pan sauces with chicken stock or beef stock but I can't seem to
> get a sauce made with wine tasting anything but sour. Am I missing
> something here?

I had one of the best sauces I have ever made tonight. I had cooked some
beef tenderloin steaks with such a touch of olive oil after giving them a
good dose of coarsely ground pepper on each side. Started off on high heat
and turned the pan down after searing, then about 2 more minutes on each
side managing to get one nice and rare and the other medium by starting one
a little earlier and taking the second one off while the other was cooked
past my version of perfection . I took the steaks out to sit while I
prepared the sauce by adding some dry red wine to deglaze, a nob of butter
to thicken it, a few drops of lemon juice and healthy dash of
Worchestershire sauce.