THYME AND TABLE MEASURING SPOONS RECIPES
HOW TO MAKE A PAN SAUCE FROM STEAK DRIPPINGS - KITCHN
Steps:
- Drain the fat, but don't clean the pan: While your steaks are resting, pour off the fat from cooking and any aromatics that were cooked with the steak, but do not wipe the pan clean.
- Cook the shallot and thyme: Return the pan to medium heat and add the shallot and thyme and cook until fragrant and the shallot has softened.
- Deglaze the pan: Add the wine or broth and scrape the browned bits off the bottom of the pan with a wooden spoon or whisk. Cook until the liquid reduces slightly, about 1 minute.
- Add the mustard and butter: Whisk in the mustard and remove the pan from the heat. Vigorously whisk in the cold butter until thickened.
- Serve: Slice the steak and serve with the pan sauce.
Nutrition Facts : SaturatedFatContent 6.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 1.3 g, SugarContent 0.5 g, ServingSize Serves 8, ProteinContent 17.5 g, FatContent 15.2 g, Calories 225 cal, SodiumContent 38.7 mg, FiberContent 0.2 g, CholesterolContent 0 mg
TOP SECRET RECIPES | CHILI'S CRISPY HONEY-CHIPOTLE CHICKE…
Menu Description: "Tossed in our honey-chipotle sauce." After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree. Find more recipes for your favorite dishes from Chili's here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 25 minutes0S
Prep Time 12 minutes30S
Cook Time 12 minutes30S
Number Of Ingredients 22
Nutrition Facts : Calories 202 calories
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- Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.
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HOW TO MAKE A PAN SAUCE FROM STEAK DRIPPINGS - KITCHN
From thekitchn.com
Reviews 5
Total Time 0S
Category Pan sauce, Sauce
Calories 225 cal per serving
Reviews 5
Total Time 0S
Category Pan sauce, Sauce
Calories 225 cal per serving
- Serve: Slice the steak and serve with the pan sauce.
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Menu Description: "Tossed in our honey-chipotle sauce." After cloning the plain version of these breaded chicken fingers in Top Secret Restaurant Recipes 2, I received requests to knockoff this more flavorful sweet-and-spicy version. If you like big flavor and some heat, this is the clone for you. The breading technique is the big secret: first use a wet batter and then toss the tenders in a dry breading. When the chicken tenders are fried to a golden brown they are gently tossed in the honey-chipotle sauce and served either as an appetizer, or with corn on the cob and French fries as an entree.
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Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
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Reviews 5.0
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