Quick sauce made from pan-fried meat

Ingredients for 4 servings:

• 4 slices of meat for frying (e.g. steak, chop, fillet …)
• 1 tbsp butter
• n. B. Oil
• 1 tsp sugar
• 2 tbsp balsamic vinegar
• 100 ml broth
• 100 ml whipped cream
• Salt and pepper from the mill
• 25 g flour, if necessary
• 25 g butter, if desired
• possibly wine
• possibly herbs

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick, easy and delicious

Fry the meat in oil, remove from the pan, and cover to keep warm. Drain off any excess fat. Melt the butter and sugar in the pan until lightly caramelized, then immediately deglaze with the balsamic vinegar. Add the stock and heavy cream and reduce until smooth. Season to taste with salt and pepper. If you need a little more sauce, make some flour butter (beurre manié). For 500 ml of liquid, you’ll need 25 g softened butter and 25 g type 405 flour. Mix this into a ball of dough, stir into the boiling cooking liquid, and you’re done. You can also add a splash of wine to enhance the sauce. Garnish with freshly chopped herbs to taste or depending on the type of meat. The sauce also tastes good with fish.