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