How chefs really cook at home.
This no-recipe pan sauce is here for you in your time of desperation. Picture this: you pick up a great aged NY strip steak on special from the local butcher and hurry home to get cooking. You were planning to devour it with nothing but a glass of wine and maybe a few greens tossed in some vinaigrette. Then, your mom calls and tells you she’s coming by to drop off your jacket from the dry cleaners. “Oh, and by the way, I’m starving. Do you think I could join you for a bite, dear?”
In a state of panic, you open the fridge and every cabinet in your kitchen trying to figure out what you could put on the table because a boring slab of meat just won’t do. She fed you amazing meals throughout the years and the least you could do is return the favor, right? You can’t let her down!
You look to the left and see a pouch of Grassfed Beef Brodo. A bead of sweat falls from your brow as you turn to the right. What is this? A few shallots? Score! Then, you see some potatoes in the fridge. Right next to the tub of marinated kale salad you already made last night!
“Absolutely, Mom. Come on over.”
You have no fear because you know the secret. A chef’s favorite type of recipe…is a no-recipe recipe. That means marrying fresh, in-season veggies (or whatever you have on hand) with flavorful, organic bone broth.
And that’s it. That’s the formula.
Broth is a great way to add a meaty depth of flavor, plus it coats your ingredients in gut healthy, protein-heavy goodness.
Try this ultra-versatile “no-recipe pan sauce” for yourself.
The No-Recipe Pan Sauce
- 1 large garlic clove, peeled
- 2 Tbs. herbs of your choice
- 3 Tbs. extra virgin olive oil
- 1 cut of meat of your choice (steak, chicken breast, pork chop, etc.)
- 1-2 shallots (or 1/2 onion), thinly sliced
- Fine sea salt and freshly ground black pepper
- 1/4 cup dry white wine
- 1 pouch Brodo
- Smash the garlic clove with the flat side of a knife and roughly chop it. Combine the herbs and garlic on the cutting board and finely chop them together.
- In a 12″ skillet, heat 2 Tbs. of the olive oil over high heat, While the oil heats up, season both sides of your meat with salt and pepper. When the oil is smoking hot, add the meat and sear. Flip your meat and continue to cook on medium until done (timing will depend on the meat you choose, its thickness, etc.).
- Add the remaining 1 Tbs. olive oil to the pan, add the shallots, and season with salt. Cook for 1-2 minute, using a wooden spoon or rubber spatula to scrape up browned bits of meat on the bottom as it cooks. Add the garlic and herb mixture, toss with the shallots, and cook for 30 seconds. Deglaze with the white wine, Brodo, and any juices the meat has released on the plate. Boil for a few minutes until it reduces by about half. Spoon the pan sauce over the meat(and any vegetables or side dishes you’ve made) and serve.
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