12/09/2022
If you watched our video on breaking down beef tenderloin yesterday, you may be asking yourself…to sauce or not to sauce the meat you have acquired. Like most everything, there are a few schools of thought:
The purists most usually prefer their steak sauce-less, some even claim to not add any seasoning at all. Good for them.
The saucier folks may add an aggressive amount of store-bought steak sauce or worse…ketchup…
Although we appreciate a little salt and pepper on our steaks, we do like to keep our saucing simple. We believe the sauce should only compliment the beef, not overwhelm it. Certain cuts of beef benefit from a little added fat or acidity, especially a leaner cut like filet mignon. If you are interested in a simple sauce you can whip up in less than 5 minutes, keep reading!
When you cook your steak, it will leave little tasty bits at the base of your pan referred to as ‘fond.’ Pour off any excess fat (or not) that accumulated in your pan after cooking your steak and then you replace it with about a ½ cup red wine. Ideally it is the same wine you are drinking…no cooking wine! Return your pan to a medium heat, which will help lift the fond from the pan, which is what you want. To this you can add beef broth and whisk these two ingredients until they start to bubble and thicken. If you do not have beef broth, you can skip it. Finally whisk in a tablespoon or two of butter until it emulsifies. That’s it! You can add garlic or herbs if you feel like chopping, but it is not necessary, we promise!