On Fri, 22 Oct 2004 22:34:05 -0400, Dave Smith
> wrote:

>
> ::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.

Sounds good, Dave but I've never come to grips with pan
frying steak, though. I don't care how many times they show
it on TV, it just isn't right.

sf
Practice safe eating - always use condiments