Pan Sauce

1–2 tbsp olive oil or butter 

1 sm shallot, finely chopped 

dash of brandy or white wine 

1/2 cup beef stock 

1/4 cup Tatua Cooking Cream 

This simple technique turns pan juices into a quick and tasty sauce. 

1. After cooking your steak (or chicken), using the same pan, turn down the heat, add the oil or butter along with the shallot. 
2. Sauté for a minute, then add a dash of brandy or white wine and cook until this has evaporated. 
3. Pour in the beef stock and Tatua Cooking Cream, turn the heat to high and reduce by half.  

Variations: 

Peppercorn – Add 3 - 4 tbsp of green peppercorns (roughly chopped) when sautéing the onions. 

Herbs – Add some chopped thyme or rosemary when sautéing the shallots. Instead of brandy or wine, add a squeeze of lemon juice and some zest. 

Miso – Add in a tbsp of miso paste or whole grain mustard when you add the stock and cream.