De-glazing a hot pan that has just been used to cook a flavorful cut of meat is a common cooking technique used to make pan sauces. While the process of de-glazing can involve any cold liquid added to any hot pan, using wine to de-glaze a pan adds deep, robust flavors like oak and cherries to any pan sauce. De-glazing a pan requires the searing of a good cut of meat, added aromatics like onions or garlic, and a nice cooking wine.
Instructions
1. Put the saute pan on a stove top over medium-high heat. Add the butter to the pan.
2. Lightly season your cuts of meat. Add them to the saute pan when the butter begins to brown. Cook until your cuts of meat are cooked to your liking, which should take 10 to 20 minutes. Remove meat from saute pan and set it on a separate plate.
3. Add your onion, garlic and herbs to the saute pan and turn the heat to High.
4. Pour the wine into the saute pan and bring to a boil. Use a wooden spoon to scrape the bits of cooked meat left in the pan off the bottom of the pan.
5. Stir the sauce for several minutes as it cooks. After the sauce becomes slightly thickened, season it with salt and pepper, then pour it over your cut of meat to finish your pan sauce.
Tags: cuts meat, your cuts, your cuts meat
