Manhattan Filet with Pan Sauce Bordelaise
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16K views · 241 reactions | We’re fond of fond. If you’ve ever seared a steak or fish filet—any protein, really—you’ve probably noticed a bunch of brown bits left in the bottom of the pan. Chefs call this “fond,” and wow, does it lend amazing flavor to sauces. Watch as Chef Grant Crilly shows how to quickly deglaze a pan—transforming those delicious bits into a lush, flavorful sauce: chfstps.co/38bTiyl. | ChefSteps | Facebook
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Learn how to make a simple pan sauce with only a few ingredients. It ties the whole dish together and is the finishing touch your dinner needs! ⭐️ #RestaurantImpossible with Chef Robert Irvine > Thursdays at 8|7c | Food Network
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