Sear-Roasted Chicken, Beef, or Salmon and Sauces for Each

Sear-Roasted Chicken, Beef, or Salmon
adapted from Fine Cooking
This is my go-to dinner for guests.  It’s quick and delicious and you can top it with all kinds of sauces like the ones below.

4 servings

4 boneless chicken breasts, skinless salmon filets, or beef tenderloin steaks
kosher salt
black pepper
2 tablespoons olive oil 

Heat oven to 425 degrees.  Pat the meat or fish dry with paper towels.  Season both sides generously with salt and pepper.  Heat a cast iron skillet or other heavy bottom oven proof skillet over medium high heat until a water droplet vaporizes quickly.  Add the oil and evenly space the meat or fish in the pan.  Cook without touching for 2 minutes.  Using tongs, flip over and cook the other side for 1 minute.  Transfer pan to oven.  Roast until done.

Estimated roasting time in oven:
Chicken – 5 to 8 minutes
Salmon – 4 to 7 minutes
Beef – 4 to 7 minutes 

 

Tomato and Red Wine Sauce for Chicken
1/2 cup red wine
1 14-ounce can diced tomatoes with juices
2 tablespoon oregano, chopped
pinch crushed red chili flakes
1/3 cup  grated Parmigiano Reggiano (or I’ve used Parmesan in dire situations)
kosher salt and pepper

After sear-roasting the chicken, pour off any excess fat from the skillet.  Return the pan to high heat and add the red wine.  Cook, scraping the brown bits at the bottom of the pan with a wooden spoon, until the wine is reduced to a glazy film.  Add the tomatoes and the red chile flakes; cook until the juices reduce to a saucy consistency, about 3 minutes.  Stir in the oregano and cheese and season generously.  Serve immediately spooned over chicken.

Lemon-Rosemary Butter Sauce for Salmon
3/4 cup dry white wine
3 tablespoons shallot, diced
1 tablespoon rosemary, chopped
6 tablespoons butter, diced
1 teaspoon lemon juice
kosher salt and pepper

After sear-roasting the salmon, pour off any excess fat.  Return the pan to high heat and add the wine, shallot, and rosemary.  Cook, stirring, until the wine is almost completely evaporated, 3-4 minutes.  Remove from heat and whisk in cubes of butter and stir until melted.  Stir in lemon juice, salt, and pepper.  Serve immediately.

Herb-Mustard Sauce for Beef
3 tablespoons Cognac
1 cup beef or chicken broth
2 tablespoons heavy cream
1 1/2 tablespoons whole-grain mustard
2 tablespoons thinly sliced chives
1 teaspoon chopped thyme

After sear-roasting the beef, pour off any excess fat.  Off the heat, add the Cognac and return the pan to high heat.  Cook, scraping the pan, until Cognac is completely reduced.  Add the broth and cook until it’s reduced to about 1/3 cup about 5 minutes.  Add the cream, mustard, chives, and thyme, stir well and remove from heat.  Season with salt and pepper.  Serve immediately. 

 

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