- steak or meat of your choice
- vegetable oil
- 2 cloves of chopped garlic
- 1 tbs. of minced shallots
- 1/2 cup of wine or stock
- dijon mustard
- butter or cream
- Remove the meat from the refrigerator and set it out at room temperature for a short while before cooking it.
- Make sure the pan that will be used for searing is hot. You’ll want to use a sturdy stainless or cast iron skillet, one that will distribute hot heat, evenly.
- Once the meat has been allowed to sit at room temperature for a short while, season it with salt and pepper.
- Add vegetable oil to the pan and watch for the oil to ripple. When the oil ripples, the pan is hot enough to add the meat.
- Watch for the meat to color, it will happen quickly. When one side of the meat is seared, turn it. Searing calls for constant attention because it takes place so quickly.
- Keep in mind the inner core of the seared meat is still raw and will need to be cooked further. The meat can continue its journey to masterpiece status in a 350 degree oven for 20-30 minutes.
- To remove fond from the bottom of the pan, add 2 cloves of chopped garlic and 1 tablespoon of minced shallots.
- Then deglaze the skillet with 1/2 cup of wine or stock.
- Scrape up the brown bits and when the liquid reduces add about 1 cup of broth or stock.
- Let the liquid reduce by about half and stir in a dollop of Dijon Mustard to thicken.
- Finish with butter or cream if desired.