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Apr 2, 2012 11:07 PM

Making fond for sauce with ground beef

Hello all,

I am wondering if anyone has suggestions for getting a decent fond for pan sauce preparation without actually cooking the main meat in a pan. I have gotten pretty good at making a brandy+beef stock+shallots+fond+butter pan sauce for my steaks and I'm very happy with it. The only problem is that I need a decent fond and I prefer to grill my steaks (for which the sauce is made).

Can i use leftover raw ground beef to get a decent fond in my pan, and would it taste much different than using steak (or steak scraps)?

Thanks for any help you can give.

Here's a link to the recipe I've been using for a long time

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  1. Ground beef doesn't make good fond at all. It starts to exude liquid quickly, so browning doesn't take place.

    Render any fat you can out of the steak trimmings. Caramelize shallots in the fat.

    1 Reply
    1. re: jaykayen

      Thanks. Do you think it would help if I used 93/7 or even 95/5?