Originally Posted by Mylegsbig
Okay guys i am going to make 10 oz.
6oz red wine 2 oz balsamic 2 oz worchester
first im using garlic and butter sauteeing them
Approximately how long will this take to reduce? I want to time this right.
I heard someone say i should cook the reduction first then heat it up to serve later.
will this be ok? Or will it congeal and become ruined?
thank you again.
Take the steaks out of the marinate and dry them off about
1/2 hr before you start to cook.
In the meantime take a very wide saute pan and reduce
your marinade by half which will be less than 1/2 hour over
a medium high heat.reserve the reduced marinate.
Clean out the pan and sear the fillets over a low-medium heat,just make sure the pan has come up to temp and add the oil/butter combo just before you start to cook. You'll have a nice caramalization on the steaks without any burning,then remove to another pan and finish in the oven.
Return the pan to the heat and some more butter and gently sweat your garlic,then add your marinate reduction back in and reduce further until your happy with the consistancy.And add a little whole butter off the heat to add to the viscosity and flavour of your sauce.Season to taste......Forget about the time reference,you'll have plenty of time especially when you consider the steaks will take about 10 minutes in the oven and at least another 5 minutes to rest.Once you add the reduced marinate back in the pan it will only take you about 5 minutes to finish the sauce...good luck.