Method
- If you have been trying steaks or roasting a joint pour the fat out of the pan the excess fatp but don’t clean it as the juicy brown bits will flavour the sauce.
- Place the pan back on the heat with half the butter or you can use the fat produced by the meat and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment.
- Pour in the wine and stir, scraping any sticky bits off the bottom of the pan.
- Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
- Boil the sauce down to about 200ml in total, then taste and season.
- Whisk in the remaining butter and the parsley, plus any resting juices from the steaks.
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