Tag Archives: pan sauce

It’s another nice day here in New York. So far I am loving this mild winter with warmer temperatures and no snow. I don’t get around too well in the snow and cold anymore, so this makes things a lot better for me as far as doing things outside and getting to go places. Since today is Sunday, we are relaxing at home, reading and listening to music, and it’s a great day to cook a nice family meal. While this meal is probably better in the summertime when you can grill outside, it’s still a good one and one of my favorites. Today we are making Pan Seared Steaks with a Red Wine Pan Sauce, Sautéed Mushrooms, Mashed Potatoes, Shrimp Scampi and Asparagus. It seems like a lot, but it really isn’t. You’ll probably spend more time peeling potatoes and shrimp than you will actually cooking, so if you can do some prep work ahead of time, your evening will go smoothly.

Pan-Seared Steaks with Red Wine Pan Sauce

Steaks

4 boneless beef steaks, 1 to 1 1/4 inches thick, trimmed (I am using boneless ribeyes, but you could easily use any type of boneless steak for this one, Check and see what’s on sale)

Salt and pepper

1 tablespoon vegetable oil

Red Wine Sauce

1 tablespoon vegetable oil

1 shallot, minced

3/4 cup chicken broth (use your own or store-bought)

1/2 cup dry red wine

2 teaspoons brown sugar

3 tablespoons butter, cut into 3 pieces and chilled (it does make a difference if it’s chilled)

1 teaspoon minced fresh thyme, or 1/4 teaspoon dried

Salt and pepper

For the steaks: pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a large skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes. Flip the steaks over and continue to cook until the desired doneness (I prefer medium), another 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let them rest for 5 minutes.

For the sauce, add oil to the skillet and return to medium-high heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the broth, wine and brown sugar,  scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the thyme and season with salt and pepper to taste. Spoon the sauce over the steaks before serving.

It’s a very easy recipe to use. A couple of notes about cooking the steak. If you’re using larger steak and have more than one, cook only one at a time. Crowding them into the pan won’t sear them, it will only boil them and you won’t get a nice crust on them. Make sure you get your pan REALLY hot before putting the steaks in. If the oil smokes when it’s in the pan, it’s hot enough. Also, make sure you pat the steaks dry before you put them in the pan. If the steaks have been sitting in their own liquid before they are cooked, their exterior won’t brown nicely; they are just going to steam. Finally, use a conventional surface skillet for this one to make sure you get the nice browned bits for the sauce.

Now that the steaks are done, let’s move on to the shrimp. I love shrimp, made just about any way, and scampi is one of my favorites. This is great as a meal on its own served over white rice, but today we are using it as an accompaniment to the steaks.

Shrimp Scampi

1 pound large shrimp, peeled and deveined

Salt and pepper

1/8 teaspoon sugar

1 tablespoon olive oil

2 tablespoons butter

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1 tablespoon fresh minced parsley

1/2 tablespoon dry white wine or vermouth

Pinch of cayenne pepper

Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/8 teaspoon pepper and the sugar. Heat the olive oil in a nonstick skillet over high heat until smoking. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and cover with foil. Repeat with the remaining shrimp.

Add 1 tablespoon of the butter to the skillet and melt over medium heat. Add the garlic and cook until fragrant, about 15 seconds (garlic burns fast, you need to watch it!) Off the heat, stir in the lemon juice parsley, wine and cayenne. Whisk in the remaining butter. Season with salt and pepper to taste. Return the shrimp with any accumulated juice to the skillet. Toss the shrimp until they are well coated with the sauce.

The shrimp takes next to no time to cook, so you could do this while your steaks are resting. Don’t cook the shrimp too long, they will be rubbery and you’ll regret it. Also, I often buy shrimp in the shell and save the shells when you are peeling; they can be used to make some fish stock for future recipes.

Okay we have our steak and our shrimp. We have made mashed potatoes before, but if you missed them, here’s my technique for making them from a past blog. Now we can move on to our other sides for the day. The first is sautéed mushrooms. They aren’t hard to cook, but take a little longer than the steak or the shrimp, so you may want to start them earlier.

Sautéed Mushrooms with Shallot and Thyme

1 tablespoon butter

1 tablespoon olive oil

1 shallot, minced

1 pound white or cremini mushrooms, halved if small, quartered if large

1/2 teaspoon minced fresh thyme, or 1/8 teaspoon dried

Salt and pepper

Melt the butter in a large nonstick skillet over medium-high heat. Add the oil and the shallot and cook until the shallot is soft, about 2 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 12 minutes. Season with salt and pepper to taste.

Leave the mushrooms in chunks instead of slicing them thin, They give you a more meaty, substantial texture this way and don’t dry out like the thinner slices can.

They are lots of ways to cook asparagus (steamed, sautéed, boiled) but I am going to broil them today. I like the way they taste, and frankly I don’t have room on the stove top today with all the other dishes going on, so it works out well. You can serve the asparagus fresh from the oven, room temperature, or even chilled if you prefer.

Broiled Asparagus

1 pound asparagus, tough ends trimmed off

1 tablespoon olive oil

Salt and pepper

Fresh lemon juice (optional)

Adjust an oven rack 6 inches from the broiler element and heat the broiler. Toss the asparagus with oil and sprinkle with salt and pepper. Lay the spears in a single layer on a rimmed baking sheet. Broil the asparagus, shaking the pan occasionally, until they are tender and lightly browned, about 10 minutes. Sprinkle with lemon juice (if using) before serving.

You could dress these up if you want with some Balsamic Vinaigrette like we made in an earlier recipe or sprinkle on a little Parmesan cheese or fresh herbs instead of the lemon juice. Even just tossing with some sesame seeds and a little soy sauce would be good.

Wow, we made a lot of food today and none of the recipes were difficult. I don’t normally make dessert, and it is Sunday, when we usually have dessert, but Julie is bringing dessert over today and she is a much better baker than I am, so whatever she brings would be better than what I could put together. At some point I’ll post dessert recipes on here if anyone asks for one, but I know a lot of family members who are much better at baking, so maybe they would like to provide us with some good dessert recipes (subtle hint). Enjoy your Sunday dinner and relax before the rest of the week begins. Have a glass of wine or a martini and kick back, listen to some music and start thinking about all the snacks we’ll make for Super Bowl next week (I have some good recipes I will post on Thursday!) Have a great day!