While a grilled steak can be pretty good I’m not happy unless there’s a sauce. For me, a pan fried steak is where it’s at. A splash of wine, a bit of stock – in this case veal stock – and a couple of flavour highlights and you move into serious territory. The French have mastered at least 100 different pan fried steak dishes – and yet there’s no grilled steak recipes in the Cordon Bleu at Home… This is all about the veal stock. Talk to your butcher. Get into the habit of freezing it to have it at hand. Veal stock is about a million times better than beef stock. Maybe 100 million times. It’s the difference between McDonald’s and the best french restaurant in town.

   

pan fried steak with dijon white wine sauce - 31