 |
 Hollandaise
Sauce |
| Red
Wine Reduction Sauce |
Marsala Beef Pan Sauce
This is a basic
recipe that I use when I sear any kind of beef.
The key to making a good reduction sauce is to sear your meat well.
To get a good sear, you need to pat the meat very dry.
The pan needs to be very hot before searing!
It's best NOT to use a non-stick skillet, a good quality stainless steel
saute pan is best.
It's best to oil the meat, not the pan, to prevent the oiled pan from
smoking.
(This does not work with cooking spray.)
Once I remove the meat, it's the brown bits that give my sauces a nice
flavor.
I like to sear my meat for about 3 minutes per side, then I put the
entire oven-proof skillet into my oven at 300F until it's cooked (I
use a thermometer to check for doneness).
Once I remove the meat, it's the brown bits left in the pan that give
my sauces a nice flavor.
Don't EVER use a wine or spirit in your cooking that not of the quality you would NOT drink as a stand alone beverage!
Marsala Beef Pan
Sauce 
• 1 Shallot (minced)
• 1 sprig Thyme
• 1 Bay Leaf
• ¼ tsp Black Peppercorns (cracked)
• ½ cup dry red wine
• 1 tbsp beef Demiglace
• ½ cup beef stock (no or low salt)
• 1/2 cup sweet Marsala
• 2 tbsp cold unsalted Butter (sliced) or Roux
• Salt and pepper
• 2 tbs olive oil (for searing)
1. In a sauce pan over medium heat combine the Shallot, Thyme, Bay Leaf,
Peppercorns and red wine.
Bring all ingredients to a boil then reduce heat
and simmer until liquid is reduced by half (about 20 minutes).
2. Over medium heat, add beef stock and then add beef Demiglace and
stir to dissolve.
Bring all ingredients to a boil then reduce
heat and simmer until liquid is reduced by half and has developed a
good flavor and consistency (about 20 minutes).
2. Once the beef has been removed from the oven place
it on a cutting board and cover with aluminum foil and allow to finish
cooking while the meat rests.
4. Over medium heat, deglaze fry pan with the
Marsala, then add the above reduction sauce and continue to simmer and
reduce. ( I slice a spatula along the bottom of the pan, if I see a
"clean" trail, I know it has reduced enough.)
5. Season the sauce with salt and pepper to taste then pour mixture
through a wire-mesh strainer into a clean sauce pan, pressing with back
of a spoon to remove all juices.
6. Over low heat , finish by swirling in unsalted butter or Roux to
thicken.
Serves 4.