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Samantha
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Posted 11 Months, 1 Week ago permalink
Hi
I am perfecting my Fillet Mignon and have been searing it first in a skillet and then transferring it to the oven. It is really excellent, but then I have to spend about 20 minutes cleaning up the skillet and I wounder if its worth it.
What am I doing wrong? or is this just the price of the perfect steak?
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Silver Border
Bibendum
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Posted 11 Months, 1 Week ago permalink
Sounds to me like you are not deglazing the pan immediately afterwards, which serves both to prepare it for subsequent cleaning, and is the only way to start a proper sauce.
Nunc est bibendum.
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