sf wrote:
> 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

Sure it is. The Frug did it with NY Strip and it works perfectly well for
me. Saute some minced garlic in olive oil first, then as Dave mentioned,
pepper the steak and heavily. Pan fry it to just rare or med-rare. It's
really delicious! And his wine sauce sounds right on target.

Jill