How to Sauté

Method

1. Season the meat, fish or poultry with salt and pepper. If using white meat (chicken, pork, white fish), place the flour on a plate and press the meat or fish into it to coat on all sides. Shake off any extra flour.
2. Heat the oil or butter in an ovenproof sauté pan over medium-high flame until very hot shimmering, just below its smoking point.
3. Add the meat or fish and sear let set for 2-3 minutes to sear one side.
4. Carefully turn the item over and sear the second side for 3-4 minutes.
5. Finish the item by placing the sauté pan in a hot (400°F) oven if necessary.
6. Remove the item from sauté pan and hold it warm while you make the sauce.
7. Return sauté pan to medium heat and pour in the wine or brandy, scraping up any bits of caramelized meat or fish stuck to the bottom (deglazing). Cook to reduce the liquid down to almost dry.
8. Add prepared sauce and reduce to a consistency that coats a spoon (this is called nappé).
9. Stir in any garnish, pour the sauce over the sautéed item and serve.

Notes

• Meat cuts from the more tender parts of the animal are better for sautéing.
• Dredging white meats in flour helps them sear and achieve a browned surface. This adds to flavor and color appeal.
• It is important to get your pan hot. The hot oil sears the meat, seals in the juices and browns the surface, adding flavor.
• As the meat sears it will initially stick to the bottom of the pan. Eventually the meat will "release" from the pan. Do not move the meat in the pan until it releases, otherwise pieces of the meat will tear off and remain stuck to the bottom.
• Use a pan that is neither too big or too small for the meat to fit. A pan that is too big will allow the meat juices to evaporate too quickly, and the meat will burn. A pan that is too small will not allow the juices to evaporate enough and the meat will boil and steam. This will toughen it.
• Thinner cuts of meat will finish on the stovetop. Only thicker cuts will require additional cooking time in a hot (400ºF) oven.
• When deglazing with wine, in general, use white wine for chicken, fish and pork, and red wine for beef and lamb. This is not a solid rule though.
• After adding your sauce, you can stir in 1 tablespoon of butter or 2 tablespoons of heavy cream to lighten the sauce somewhat.
• Garnish is any additional ingredient you want to add to your sauce (sautéed mushrooms, herbs, etc.).