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
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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.
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Transfer the meat to a plate; pour off all but a tbsp. of fat. Reduce heat to medium. Add garlic or shallots.
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Add vinegar and stir to help loosen up the browned bits. Add a splash of stock and rosemary.
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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.