|steak, lamb chops, pork chops, or the like|
|vegetable oil or rendered fat (for sautéing)||as needed||as needed|
|brown stock or glace de viande|
|butter, cut into cubes|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.