RE: Think its time to dump thisTurkey1 Sep 2019 18:08
A skillet without a non-stick coating.
Take the steak out of the fridge.
Leave until room temperature.
Heat saucepan.
Add peanut oil and butter.
Pat dry steak with kitchen paper.
Add salt - rub in.
Put the steak in the pan and cook both sides - don't panic if it sticks because that means it isn't cooked yet.
Remove from pan when cooked.
Lower heat.
You see the brown pieces in the pan? That's good eating.
Add red wine - for example, Zinfandel or Pinot grigio.
Add the meat dripping that has come from the resting steak.
Whisk base until the fond is mixed in and the sauce has reduced.
Add knob of butter and swirl in.
Add salt. Taste. Add more salt if required...
Pour pan sauce onto plate.
Eat like a king with a glass of the red wine.
Scraping the pan afterwards is optional but if you cook it right you will.
Good with french fries and caramelized onions.