If you're looking to make a rich and flavorful red wine sauce, deglazing your frying pan is a crucial step. Not only does it help to incorporate the flavors that are already in the pan, but it also adds depth and complexity to your sauce. In this blog post, we'll be walking you through how to deglaze a frying pan to maximize flavor in your red wine sauce, using tips from Michelin-starred chef Marcus Wareing.
Step 1: Cook Your Steak
Start by cooking your steak in your SteelShield Frying Pan. We've already written a guide on how to properly sear a steak!
Once your steak is cooked, set it to one side to rest while you make your sauce. Here, Marcus Wareing is creating a delicious red wine sauce to serve with the steak.
Sauce making is all about deglazing... what we've got in the pan is we've got all that beautiful flavour from the meat.
Step 2: Add shallots, garlic, and herbs
Next, add your chopped shallots to the pan. Cook the shallot over medium heat until it starts to soften and become translucent. This should take around 5 minutes. Then, add your garlic and herbs (rosemary and thyme). Cook for an additional minute or two, until the herbs become fragrant.
Deglazing is when you're pouring in a stock or alcohol into your pan. What that does apart from adding flavour is it just cleans all of the inside of the pan.
Step 3: Add brandy and flame it
Once your shallots, garlic, and herbs are cooked, it's time to add the brandy that's the base of your sauce. Pour in 1/4 cup of brandy and use a long match or lighter to ignite the alcohol. Be careful when doing this, as flames will shoot up from the pan. Swirl the pan around a bit to help the flames die down.
Flaming the brandy helps to burn off the alcohol, which can have a harsh taste in your sauce. It also adds a bit of drama to the cooking process!
When the alcohol burns off, the flame goes out.
Step 4: Add red wine and cook it down
After the flames have died down, add your red wine to the pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are full of flavor and will help to infuse your sauce with richness.
What you've got here is this extreme non-stick. It's incredible. And it retains the fantastic heat.
Cook the red wine down until it has reduced by about half. This should take around 10-15 minutes. You want the sauce to be thick and syrupy.
Step 5: Add reduced stock
Finally, add your reduced stock to the pan and whisk it in. Cook it down until the sauce is your preferred thickness. Taste the sauce and season with salt and pepper as needed.
Step 7: Serve
Your red wine sauce is now ready! Serve it with your steak for a burst of rich flavour.
Deglazing your frying pan is a simple yet crucial step in making a flavorful red wine sauce. By following these steps and incorporating Marcus Wareing's tips, you'll be able to create a sauce that is rich, complex, and full of depth. Don't be afraid to experiment with different herbs, spices, and types of wine to find the combination that works best for you. With a bit of practice, you'll be able to make a delicious sauce every time.
Top tip: Cooking like a Michelin star chef demands cookware that's up to the challenge. Circulon's SteelShield frying pan combines the unrivalled heat control of stainless steel with the ease of non-stick. Engineered for fearless cooks.
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