A good pan sauce looks fancy, but it basically builds itself in the same pan used for the steak. The fond , all those browned bits stuck to the bottom is pure flavor waiting to be pulled up. With a few aromatics, a splash of wine, and a little patience, it turns into something that tastes like it took much longer than it did.
Start with the hot pan and the fond still on the bottom. Add a finely minced shallot, a crushed garlic clove, and a couple of whole rosemary sprigs. Let them sizzle just long enough to soften and scent the oil. The rosemary stays whole so it can give its flavor without overpowering everything.
Pour in a splash of wine and let it reduce until it’s nearly syrupy. This step lifts the fond off the pan and concentrates the base of the sauce. Once it hits that thicker stage, add some stock and let it reduce by about half. The color deepens, and the sauce starts coating the back of a spoon.
A small splash of cream rounds the edges, and a knob of butter finishes things, giving the sauce a glossy texture that clings beautifully to sliced steak. Season with salt and pepper, then brighten it with a touch of acidity a little red wine vinegar or a squeeze of lemon is all it needs. That final bit of acid wakes everything up.
Pour the sauce over the rested steak or serve it alongside. It’s a quick way to turn a simple pan-sear into a full, restaurant-worthy plate without adding much time or effort.
