"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Reply
 
Thread Tools Display Modes
 
Old 03-20-2008, 11:50 AM   #1
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
Help with Red Wine pan sauce

Maybe someone can help me figure out where I went wrong

I pan fried 2 thin T-Bone steaks and attempted to make a quick pan sauce by deglazing with red wine. The result was ok in taste (edible but a shake of A1 would have been easier and maybe better) and not very attractive.

Here is what I did...

Quickly seared 2 thin T-Bones (simple olive oil S&P rub)in SS skillet cook each side just until the pan released it (they came FINE)

I added about 1 cup Shiraz and deglazed the pan with a wooden spoon stirring... added a tocuh of mustard and worchestershire


As the liquid reduced I added thin slices of shallots and white mushrooms

the taste was NASTY at this point so I quickly added a lump of improvised beurre manié.

This helped alot and brought the sauce into the category of edible.

Still this is not something I would serve to guests... it was UGLY (too reddish) and tasted too strongly of the wine even though I reduced it quite a bit.


I have some thoughts of things that could have been a problem

1 not enough fond in the pan as I only cooked 2 thin steaks

2 too "wet" a wine

3 I should have cut the wine with something else (maybe stock but I did not have any on hand)

4 should have used larger pieces of shallot and mushroom as they were swallowed by the sauce

5 could have used a more meaty earthy shroom

Ultimately I would have been better off sauteing the muchrooms and shallots seperately and eating it all with A1

I was hoping for a browner earthier taste that would work with the shallots and shrooms better...

Advise for next time appreciated

__________________

__________________
PanchoHambre is offline   Reply With Quote
Old 03-20-2008, 12:03 PM   #2
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
I think the wine needs to be diluted a bit. With wine only especially, the more you reduce it, the stronger the wine taste becomes.

Try this: After cooking the steaks, pour off any fat and add 1 tbsp. oil. Saute the shallots and mushrooms for a couple of minutes, then add the wine and 1/2 cup stock or water and your other seasonings; you could add some herbs, like 1 tsp. thyme or rosemary, if you like. Bring to a boil and reduce to about 1 cup. Finish with a tbsp. of butter and S&P to taste. HTH.
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-20-2008, 02:36 PM   #3
Sous Chef
 
Join Date: Mar 2008
Location: Philly PA
Posts: 702
thanks garlic... I will cut the wine with stock next time... also sounds like a better idea to saute before deglazing
__________________
PanchoHambre is offline   Reply With Quote
Old 03-20-2008, 02:56 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by PanchoHambre View Post
Maybe someone can help me figure out where I went wrong

I pan fried 2 thin T-Bone steaks and attempted to make a quick pan sauce by deglazing with red wine. The result was ok in taste (edible but a shake of A1 would have been easier and maybe better) and not very attractive.

Here is what I did...

Quickly seared 2 thin T-Bones (simple olive oil S&P rub)in SS skillet cook each side just until the pan released it (they came FINE)

I added about 1 cup Shiraz and deglazed the pan with a wooden spoon stirring... added a tocuh of mustard and worchestershire


As the liquid reduced I added thin slices of shallots and white mushrooms

the taste was NASTY at this point so I quickly added a lump of improvised beurre manié.

This helped alot and brought the sauce into the category of edible.

Still this is not something I would serve to guests... it was UGLY (too reddish) and tasted too strongly of the wine even though I reduced it quite a bit.


I have some thoughts of things that could have been a problem

1 not enough fond in the pan as I only cooked 2 thin steaks

2 too "wet" a wine

3 I should have cut the wine with something else (maybe stock but I did not have any on hand)

4 should have used larger pieces of shallot and mushroom as they were swallowed by the sauce

5 could have used a more meaty earthy shroom

Ultimately I would have been better off sauteing the muchrooms and shallots seperately and eating it all with A1

I was hoping for a browner earthier taste that would work with the shallots and shrooms better...

Advise for next time appreciated
You added too much wine for the amount of steak/sauce being used. A half cup would more than suffice, because you'll have to mount it with butter anyway. Next time, after removing the steaks, saute the shallots and mushrooms first BEFORE deglazing. That will bring out a better flavor in each component than simmering it the pan sauce without sweating them. Some acid like balsamic would also balance the wine as well. I would not use the mustard and worchestershire. Try this next time.

1. Sear steaks and remove along with most of the excess grease.
2. Add shallots and mushrooms, season with salt, and saute about 3-4 minutes.
3. Add wine to deglaze, reduce by half.
4. Emulsify with 1/4 cup unsalted butter off the heat. Season to taste with salt and pepper.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 03-20-2008, 02:58 PM   #5
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Some Shriaz's are pretty strong. A reduced fruitier wine like Merlot or a lighter Cabernet can make for some nice pan sauces.
__________________
Jeekinz is offline   Reply With Quote
Old 03-20-2008, 05:56 PM   #6
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
IC's fix sounds great. Like GotGarlic I usually add some chicken stock (I rarely have a good beef stock available).

Totally agree with cooking the shrooms and shallots prior to the addition of the liquid.

The stock may not make it as tasty as the butter, but it would be less of a shock to my diet and arteries.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 03-20-2008, 06:52 PM   #7
Senior Cook
 
fireweaver's Avatar
 
Join Date: Jan 2006
Location: the d.c. 'burbs
Posts: 265
Send a message via Yahoo to fireweaver
i'm agreeing 100% with ironchef; in fact, that's pretty much what i generally do. and what i'll be doing for dinner tonight. sear steak, pop in oven, remove steak to rest, saute onion/garlic/mushroom/etc in frond (add butter or olive oil if not enough fat in pan), deglaze with healthy splash of wine. i don't ever measure the wine, i just use enough to get a few-mm-layer all across the bottom. just use whatever wine you'll be consuming with the steaks...if you're wanting an earthier taste, go with an earthier wine, something spanish or italian perhaps.
__________________
I love cooking with wine...sometimes I even put it in the food... fireweaver.wordpress.com
fireweaver is offline   Reply With Quote
Old 03-20-2008, 08:24 PM   #8
Assistant Cook
 
Join Date: Mar 2008
Location: Oklahoma
Posts: 32
I agree with previous posts. This Valentine's I tried a variation that added some depth to the basic red wine reduction: Two steaks prepared and cooked in the pan as outlined in previous posts. Remove and keep warm.

Into the skillet pour 1/2 cup red wine (for me its usually merlot), 3 TBSP brandy or cognac, and 2 TBSP soy sauce. Bring to boil and reduce to about half.

Add 2 TBSP heavy cream and 1/2 tsp. dark brown sugar and simmer until thickened. Sauce will turn a dark, chocolate brown color. Remove from heat and whisk in 1 TBSP unsalted butter at room temperature, stir until melted.

This sauce does not use any shallots or mushrooms, but sometimes I just want the plain sauce and steak. You might try it some time.
__________________
MIOguy is offline   Reply With Quote
Old 03-20-2008, 11:25 PM   #9
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
Quote:
Originally Posted by ironchef View Post

1. Sear steaks and remove along with most of the excess grease.
2. Add shallots and mushrooms, season with salt, and saute about 3-4 minutes.
3. Add wine to deglaze, reduce by half.
4. Emulsify with 1/4 cup unsalted butter off the heat. Season to taste with salt and pepper.


Couldn't say it any better than that! Do it like IC says, and you'll be in business.
__________________
college_cook is offline   Reply With Quote
Old 03-21-2008, 11:33 AM   #10
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
IronChef pretty much nailed it on the head.

I also agree that Shiraz is probably too strong of a wine for this.

If you really want a good earthy taste, get some dried morels (if you can find them). Second choice would be fresh morels (again, if you can find them, but you'll have to go out into the woods and find/pick your own).

Take the dried morels and rehydrate them by placing them in a bit of water, and bringing that up to a boil. Once it boils, remove from the heat and let the mushrooms steep for about 30 minutes. Take the morels out of the water, and slice into rings. Return the mushroom liquid to a boil, and reduce until it's about 2 - 3 T.

If you use fresh morels, just clean them, and slice into rings.

Cook the steak as IronChef mentioned, and saute the mushrooms with the shallots. Deglaze with a splash of wine, then add the mushroom liquid (you may want to strain that), and a splash of soy (Yes!). Cook and reduce, season to taste with salt and pepper, then tighten the sauce with beurre manie off the heat.

Honestly, this is probably the only sauce I would ever put onto a steak.

If you have beef stock, you can add a splash of beef stock along with the wine and mushroom liquid.

If you are lucky enough to have some beef demi-glace on hand (I will occasionally make my own for home use), that would be even better, but might overwhelm the other ingredients.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:28 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.