Categories: Dressing/Sauces

Ingredients

• Meat of your choice
• Couple garlic cloves, chopped
• 1/4 cup chopped shallots
• Splash of red wine vinegar
• Splash of chicken stock
• Rosemary
• Pat of butter
• Salt and pepper

Directions

1. In a large skillet, sear the meat in oil over medium-high until browned and cooked to your liking. Skip the nonstick pan here. Those bits that stick to the bottom add flavor.

2. Transfer the meat to a plate; pour off all but a tbsp. of fat. Reduce heat to medium. Add garlic or shallots.

3. Add vinegar and stir to help loosen up the browned bits. Add a splash of stock and rosemary.

4. Reduce the liquid until slightly thickened. Whisk in butter and season with salt and pepper. Discard the herb sprig, spoon the sauce over the meat and dig in.

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