Originally Posted by LongWing
Thanks you for the advice. I will give this a try next time.
Philso: You refer to a warm plate. Are you talking about a device like a "hot plate" or just a warmed plate, maybe a plate in the oven? I would like to keep my equipment as basic as possible.
no, not a hot plate. just a warmed plate or in the oven. just to keep it from getting cold. if it's cooked perfectly, you don't want it to continue cooking. usually, the whole process would only take a minute or so, so a plate near the back burner is fine, and you don't have to waste time getting things into and out of the oven.
exactly the same process is used for lots of sauces finished in the pan after sauteing. if you've sauteed a steak or filet, you could use red wine or brandy. various liqueurs work well for chicken or pork tenderloin. remove the meat, add a shot or two of whatever, reduce it to a tablespoon or so, turn off the heat and through in a good knob of butter, swirling it around the pan. finished, with the possible excepton of correcting the seasoning, adding parsely, etc.
if you are using garlic, fresh rosemary, etc., saute it after taking out the meat, then deglaze, etc.