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April 28, 2018

Collagen Peptides Pan Sauce

By Worker Bee
9 Comments

PrimalA buttery, meaty sauce flavored by the crispy bits of meat left in the pan is one of life’s great pleasures. Pan sauce elevates a steak or pork chop from good to amazing and turns a simple homemade meal into a restaurant worthy dinner.

Contrary to what some recipes say, you don’t need a bottle of red wine and a simmering stockpot of bone broth to make killer pan sauce. Instead, there’s a quick and easy short cut that makes delicious pan sauce possible at a moment’s notice. This shortcut has been mentioned before, but it’s worth mentioning again because it reveals how easy it is to make really good pan sauce.

Here’s what you do: Sear a steak (or pork chop, or piece of chicken) in a skillet. Remove the meat, leaving behind the crispy little bits that are stuck to the skillet. Add butter and shallot. Add broth – store bought is just fine. Then whisk in 2 scoops of Primal Kitchen® Collagen Peptides. The collagen peptides add the rich collagen that store bought broth is missing. Simmer the sauce for just a few minutes, add another pat of butter if you like, and voila, delicious, collagen-rich pan sauce.

Servings: 2

Time in the Kitchen: 30 minutes

Ingredients

ingredients

  • 1 13-ounce to 16-ounce strip steak (or other cut of steak), 1 to 1 ½ inches thick (370 g to 455 g)
  • 2 teaspoons Primal Kitchen Avocado Oil, divided (10 ml)
  • 1 to 2 tablespoon unsalted butter (15 m to 30 ml)
  • 1 small shallot, finely chopped
  • ¾ cup beef or chicken broth (180 ml)
  • 2 scoops Primal Kitchen Collagen Peptides
  • Salt and pepper

Instructions

Rub the steak all over with 1 teaspoon avocado oil. Sprinkle both sides with salt and pepper. Let the steak stand at room temperature while you chop the shallot and prepare other ingredients (ideally, set the steak out 30 minutes before cooking).

Heat a skillet over medium-high heat. When the skillet is hot, add the steak; depending on the thickness, cook about 4 to 6 minutes a side for medium-rare. Transfer steak to a cutting board.

Turn the heat down to medium. Add 1 tablespoon butter and the remaining teaspoon avocado oil to the skillet. Add shallot. Sauté 3 to 5 minutes, until soft and lightly browned.

Add broth, and bring to a boil. Whisk in 2 scoops Primal Kitchen Collagen Peptides. Simmer 3 to 5 minutes to reduce and thicken the sauce.

Slice the steak and pour the sauce on top.

Primal

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9 Comments on "Collagen Peptides Pan Sauce"

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I realize this is geeky
I realize this is geeky
24 days 20 hours ago

It is a cellular peptide cake…with mint frosting.

NaturalGirl
NaturalGirl
24 days 16 hours ago

Sounds good.

morris
morris
5 days 5 hours ago

Sometimes a cake is just a cake 🙂

Becky
Becky
24 days 16 hours ago

Best alternative to butter for this? Tallow? coconut oil? I think they’d give too strong a flavor, but maybe not? Macadamia nut cream?

Seth
Seth
23 days 10 hours ago

Tallow works great! This is my go-to sauce.

TanyaEve
TanyaEve
24 days 5 hours ago

Yum, that looks delicious!

Seth
Seth
23 days 10 hours ago

There are so many ways you can change this up too — my favorites are to add a bit of thyme and/or to add a splash of wine (just reduce a few minutes longer).

Mike S
Mike S
22 days 19 hours ago

Guess I need to get some unflavored collagen as well then. Not sure the Vanilla flavored I’m using for ice cream would taste good in this sauce…

Primal V
Primal V
17 days 19 hours ago

‘Pan sauce’ sounds like what we call ‘gravy’ here in the UK

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