romafan
Stylish Dinosaur
- Joined
- Nov 30, 2004
- Messages
- 11,037
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Take some of the pure fat from the scraps and render it. You probably will not need all of it, as rib steaks can contain a lot of fat. Then throw in the meat scraps and get them good and brown. Then add chopped carrots, celery and onion (2x as many carrots as onion & celery). Tomato paste is optional. Then add liquid. Stock is nice. Glace is better, but somewhat wasteful. Demi-glace is decadent, but unlikely to be lying around. Wine also works. NEVER add store beef stock. If you don't have real beef or veal stock, better to use store chicken stock and brandy (1:1). Sounds odd, but it works. Simmer for a long time. Strain. Reduce. Put it in the pan after the steak is done. Scrape up all the fond. Add the juice from the plate where the steak is resting. Whisk on high heat briefly. Optional: pour into small saucepan and reduce some more.Originally Posted by Manton
Would it be crazy/wrong/purposeless to add a tablespoon of butter at the whisking stage?
